Why You’ll Love This Recipe
- Combines the ease of store-bought ravioli with robust beef-tomato flavours for a quick-yet-satisfying meal.
- The cheese-filled pasta plus melted cheese topping add richness and comfort in every bite.
- One-dish dinner: minimal fuss, one pot (or one skillet and baking dish), and crowd-friendly.
- Flexible enough to tweak: switch ravioli fillings, cheeses, or add veggies to match your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cheese-filled ravioli (fresh or frozen)
- Lean ground beef
- Onion (finely chopped)
- Garlic (minced)
- Olive oil
- Italian seasoning (or a blend of dried oregano, basil, thyme)
- Salt and pepper
- Crushed tomatoes or tomato sauce
- Shredded mozzarella cheese
- Grated Parmesan (or similar hard cheese)
- Fresh basil or parsley (optional garnish)
Directions
- Pre-heat your oven to around 190 °C (≈375 °F) (if using a baking dish for the final step).
- In a large oven-safe skillet (or regular skillet you’ll transfer), heat olive oil over medium heat. Add onion and sauté until softened. Add garlic and cook for about 1 minute until fragrant.
- Add the ground beef. Crumble and cook until browned through, season with salt, pepper and Italian seasoning. Drain excess fat if needed.
- Stir in the crushed tomatoes (or tomato sauce). Let the mixture simmer for a few minutes until slightly thickened, stirring occasionally.
- Meanwhile, cook the ravioli according to package instructions (if required) until al dente and drain. If the recipe allows, you may skip full cooking and finish in the sauce.
- Add the ravioli into the beef-tomato sauce, gently stirring to coat. If using a baking dish, transfer this mixture into the greased dish.
- Sprinkle the shredded mozzarella evenly over the top, then finish with the grated Parmesan.
- Bake in the pre-heated oven for about 15-20 minutes, or until the cheese is melted, golden and bubbling. If you like a browned top, switch to broil for 1-2 minutes—watching carefully so it doesn’t burn.
- Remove from the oven and let it rest for about 5 minutes. Garnish with fresh basil or parsley if desired. Serve immediately, hot and cheesy.
Servings and timing
Makes approximately 4-6 servings.
Preparation time: ~10-15 minutes.
Cook time (skillet + bake): ~25-30 minutes.
Total time: ~35-45 minutes.
Variations
- Use ground turkey or chicken instead of beef for a lighter version.
- Choose ravioli with meat-filled or spinach/ricotta filling for variety.
- Add vegetables into the beef sauce: bell pepper, mushrooms, spinach or zucchini.
- Swap the cheeses: use provolone, smoked mozzarella, or a blend for extra flavour.
- Make it spicier: add crushed red pepper flakes or a splash of hot sauce to the sauce.
- For a baked-lasagna-style version: layer half the ravioli mixture, then cheese, then the rest, and bake covered for part of the time.
Storage/Reheating
- To store: Let the dish cool slightly, then cover and refrigerate for up to 3 days in an airtight container.
- To reheat: Pre-heat oven to ~160-170 °C (≈325-340 °F). Cover with foil and heat for about 10-15 minutes until warmed through. Remove foil for the last few minutes to refresh the cheese topping.
- Freezing: You can freeze the baked dish (before adding fresh herbs) for up to 1 month. Thaw overnight in the fridge and reheat as above.
FAQs
1. Can I skip cooking the ravioli before baking?
Yes — if the ravioli are frozen and the sauce has enough moisture, you can mix them in raw directly into the sauce and bake; just ensure they finish cooking through in the oven.
2. What if I only have plain ravioli (no cheese-filled)?
That works fine — use plain ravioli and the extra cheese on top will give the “cheesy” part. You can also stir in a bit of ricotta or extra shredded cheese into the sauce for added richness.
3. My sauce looks too thin — how do I thicken it?
Let it simmer uncovered for a few minutes to reduce liquids. You can also stir in a spoonful of tomato paste or a splash of cream for body.
4. Can I make this gluten-free?
Yes — use gluten-free ravioli and check that your seasonings and sauce are gluten-free certified.
5. How do I prevent the cheese from burning on top?
Halfway through the bake, if you see the cheese browning too fast, cover loosely with foil until the dish is heated through, then remove the foil for the final few minutes to brown.
6. Is this suitable for kids?
Absolutely — the familiar ravioli and melted cheese make it appealing for children; you can reduce the seasoning/spiciness to suit younger tastes.
7. What should I serve alongside this dish?
A simple green salad with vinaigrette, garlic bread, or steamed vegetables would complement well and balance the richness.
8. Can I use homemade ravioli?
Yes — if you’ve homemade ravioli, just ensure they’re cooked or par-cooked per your usual method before baking, or adjust baking time accordingly.
9. How can I make it extra cheesy?
Add a layer of shredded cheese both mixed into the sauce and on top. You can also sprinkle a little extra Parmesan after baking for a flavour boost.
10. Will leftovers keep their quality?
Yes — the dish reheats well, though the cheese topping may lose some crispness. Reheating in the oven helps restore texture better than a microwave.
Conclusion
Beef with Cheesy Ravioli is a comforting, flavourful dish that brings together creamy cheese-filled pasta and hearty ground beef in a rich tomato sauce. It’s simple enough for a weeknight yet satisfying enough for a warming family meal. With minimal fuss and maximum flavour, this recipe is one to keep in your regular rotation — enjoy!
PrintBeef with Cheesy Ravioli
Beef with Cheesy Ravioli is a hearty, comforting dish featuring rich ground beef tomato sauce, cheese-filled ravioli, and a golden melted cheese topping—an easy, crowd-pleasing dinner full of flavour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 500 g cheese-filled ravioli (fresh or frozen)
- 1 tbsp olive oil
- 500 g lean ground beef
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp Italian seasoning (or dried oregano, basil, thyme blend)
- 1 can (400 g) crushed tomatoes or tomato sauce
- Salt and pepper, to taste
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (optional garnish)
Instructions
- Preheat oven to 190°C (375°F) and lightly grease a baking dish if not using an oven-safe skillet.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Stir in garlic and cook for 1 minute until fragrant.
- Add ground beef and cook, breaking it up with a spoon, until browned. Season with salt, pepper, and Italian seasoning. Drain excess fat if necessary.
- Stir in crushed tomatoes and simmer for 5–7 minutes until slightly thickened.
- Meanwhile, cook the ravioli according to package directions until just al dente. Drain well.
- Add ravioli to the beef-tomato sauce and gently mix to coat evenly. Transfer mixture to a baking dish if needed.
- Top with shredded mozzarella, then sprinkle grated Parmesan evenly over the top.
- Bake for 15–20 minutes or until cheese is melted, golden, and bubbling. Broil for 1–2 minutes if you want extra browning.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
- Use meat- or spinach-filled ravioli for variation.
- Add vegetables like mushrooms, zucchini, or spinach for a heartier sauce.
- For extra cheesiness, mix some mozzarella into the sauce before baking.
- To make it spicier, add red pepper flakes or a dash of hot sauce.
- Reheat leftovers in the oven for best texture.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 6g
- Sodium: 700mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
