Beef and cheese ravioli bake

    Beef and cheese ravioli bake

    (729)
    48saves
    50min


    670 people made this

    About this recipe: This is a fantastically easy alternative to making lasagne, especially for a comforting weeknight meal. Combine your favourite shop-bought ingredients - fresh cheese ravioli, pasta sauce, grated cheese - and layer with browned mince, then bake. Easy as pie!

    Ingredients
    Serves: 6 

    • 450g minced beef
    • 350g fresh cheese ravioli
    • 1 (500g) jar tomato pasta sauce
    • 1 (400g) tin chopped tomatoes, drained
    • 120g grated mozzarella cheese
    • 120g grated Cheddar cheese
    • 1 tablespoon grated Parmesan cheese

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 230 C / Gas 8.
    2. Crumble the mince into a large frying pan over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the pasta sauce and tomatoes.
    3. Spread 1/3 of the sauce in the bottom of a 28x18cm baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Cheddar cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminium foil.
    4. Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.
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    Reviews & ratings
    Average global rating:
    (729)

    Reviews in English (729)

    1

    Easy to assemble and tastes like lasagne... I like to add spices to my mince but otherwise the recipe is fine. Great for freezing too.  -  16 Jul 2014

    by
    208

    Mmm, good stuff. I use Italian sausage instead of beef, a whole 25 oz bag of ravioli, and a bag of my own frozen tomatoes. I add chopped onion and green pepper while frying the meat and a 28 oz jar of sauce. Oh, and I double the cheese, 2 cups on each layer. Great with garlic toast and a glass of red wine.  -  10 Jan 2007  (Review from Allrecipes US | Canada)

    by
    193

    Good meal with some additions/changes. For all who aren't sure ... NO, you do not need to boil the ravioli first, but I let it thaw for a while before baking (about an hour), but you don't have to do this if you don't have time. Here's what else I changed. Add 1 diced onion and 1 tsp garlic to the beef. When adding the sauce add 1 small can sliced mushrooms. Use 26 oz jar spagetti sauce (I used Ragu No sugar added Basil Tomato) and WELL DRAINED diced tomatoes. This gave me plenty of sauce for the layering. Use the entire package of ravioli and a 9x13 dish. no need to grease/oil the dish. after the first layer of cheese I added small dollops of ricotta over entire pan. Also all cheese measurements need to be increased since using more ravioli and larger pan. Ended with sauce layer. Bake 30 min with foil on then decrease heat to 350, remove foil and bake an extra 15 minutes. After removing from oven and sprinkling with parmesan, allow the dish to cool for 5-10 minutes. This will make slicing/serving easier.  -  21 Mar 2010  (Review from Allrecipes US | Canada)

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