Baked Beef Raviloli

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5 from 1 vote
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes

This Baked Beef Ravioli is a great make-ahead dinner recipe!


Don’t you just love pasta? I do. I love it so much that we have it for dinner at least once a week. Well… that was until I made a New Year’s Resolution to eat less carbohydrates. That resolution lasted until this week.

This week I started craving comfort food. For me that means pasta. Especially pasta covered in cheese. This Baked Ravioli is an easy semi-homemade dinner that features simple ingredients including premade refrigerated pasta that makes it possible for you to have this meal ready for your family in forty minutes.

If you’re like me you may have never bought refrigerated pasta. Now that I’ve tried it I’m completely hooked. It’s so easy to prepare and it has a much fresher flavor than traditional dried pasta.

Mongolian pork on plate
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For this recipe you will use cheese filled ravioli that will be combined with a meat sauce and then covered in Mozzarella and Parmesan cheeses. Are you hungry yet?

The meat sauce for this recipe is one of the simplest I’ve ever made. As I said before this is a semi-homemade recipe and that means EASY.  If you can work a can opener you can make this sauce.  You’ll just need to combine a can of condensed tomato soup and crushed tomatoes with cooked ground beef and Italian Seasoning.

I feel like the key to any great Italian meal is the seasoning. Probably the most common flavor associated with Italian food is garlic. This recipe calls for quite a bit of it actually (4-6 cloves minced) but it also calls for another great spice that you should have in your pantry if don’t already Italian Seasoning.

Italian Seasoning is a blend of eight dried herbs. They are Basil, Oregano, Rosemary, Marjoram, Sage, Thyme, and Savory. Together they create that rich flavor that most of us think of when we think about tradition Italian style foods.  If you don’t have Italian seasoning I’ve used a half a teaspoon of Oregano and a half of teaspoon of Basil to make this recipe. The flavor was nearly identical. Of course if your in a real hurry you can use a half a jar of your favorite Marinara Sauce.

I told you this was EASY recipe. Acutally I think it’s one of the easiest recipes I’ve ever made I hope you and your family love this recipe as much as mine does. If you like this recipe you might like these for Creamy Chicken Farfalle or Rotel Chicken Pasta on my blog New South Charm. I’ll be back soon with another great recipe.

Happy Cooking!

What is your favorite make ahead recipe? Leave me a comment below!


If you like this recipe, be sure to check out all of the make-ahead recipes on It is a Keeper!

Baked Beef Ravioli

5 from 1 vote

Baked Beef Raviloli

Yield: 8 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Baked Beef Ravioli is a semi homemade dinner you can prepare in forty minutes. It's perfect for busy weeknights but still fancy enough to serve on a special occasion.
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  • 2 9- ounce packages of refrigerated cheese-filled ravioli
  • 1 pound ground beef
  • 1 cup chopped onion
  • 4-6 cloves minced garlic
  • 1 14 ounce can of diced tomatoes, undrained
  • 1 10 ounce can of condensed tomato soup
  • 1 tablespoon Italian seasoning
  • 1/2 cup of shredded Parmesan Cheese
  • 1/2 cup of shredded Mozzarella Cheese


  • Preheat Oven to 375 degrees.
  • Cook ravioli according to package directions, drain and cover to keep warm
  • In a large skillet cook ground beef, onion and garlic over medium high heat until beef is brown and onion is tender; drain fat
  • Add in tomatoes, soup, Italian Seasoning, and raviolis stirring gently
  • Transfer mixture to a 9x13 casserole dish sprinkle cheese on top
  • Bake a 375 for 20 minutes

Estimated Nutritional Information

Calories: 168kcal | Carbohydrates: 5g | Protein: 11g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 121mg | Potassium: 196mg | Fiber: 1g | Sugar: 2g | Vitamin A: 224IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to
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Course: Main Dish

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