Beef And Ravioli Bake Recipes

EASY RAVIOLI BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 10-inch skillet, cook 1 1/2 lb ground beef over medium-high heat, stirring frequently, until brown; drain. Stir in 2 jars (25.5 oz each) Muir Glen™ organic classic marinara pasta sauce.
• Spread 1 cup sauce mixture in baking dish. Have ready 2 bags (18 oz each) frozen cheese ravioli and 2 cups shredded mozzarella cheese (8 oz). Place 1 layer frozen ravioli evenly over sauce in baking dish. Top with one-third of the remaining sauce and one-third of the cheese. Repeat for a total of 3 layers.
• Cover with foil. Bake 40 minutes. Remove foil; bake about 5 minutes until cheese is melted. Serve garnished with 2 tablespoons chopped fresh basil leaves.

BEEFY BAKED RAVIOLI

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
• Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
• Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

BAKED BEEF AND RAVIOLI

Steps:

• Heat oven to 350.
• Cook ravioli to desired doneness as directed on pkg., drain.
• meanwhile, brown beef, drain.
• Stir in spaghetti sauce and spinach.
• Spoon and spread half of beef mixture into greased 8 inch square baking dish.
• Arrange ravioli over beef layer.
• Spoon and spread remaining beef mixture over ravioli.
• Cover with foil.
• Bake at 350 for 20 minutes.
• Uncover baking dish and sprinkle with cheese.
• Bake, uncovered and additional 5 minutes or until its bubbly and cheese has melted.

BEEF AND RAVIOLI BAKE

Steps:

• Heat oven to 350 F degrees.
• Cook ravioli as instructed on package, drain.
• in skillet, brown ground beef and drain.
• Stir spaghetti sauce and spinach into ground beef.
• Spread half of beef mixture into 2 quart baking dish.
• Layer ravioli over beef mixture.
• Spoon rest of beef mixture over ravioli.
• Cover with foil and bake for 20 minutes.
• Sprinkle with cheese and bake uncovered for an additional 10 minutes until cheese is melted and casserole is bubbly hot.

EASY RAVIOLI BAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray.
• Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
• Cover with foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

EASY BAKED BEEF & RAVIOLI

Steps:

• Preheat oven to 375°F. Combine meat and sauce in large bowl. Add pasta and 1/2 cup of the mozzarella cheese; mix lightly.
• Spoon into 2-qt. casserole dish; top with remaining 1/4 cup mozzarella cheese and the Parmesan cheese.
• Bake 20 min. or until heated through.

EASY HOMEMADE BEEF AND RICOTTA RAVIOLI

Steps:

• Place the ground beef, onion, and garlic into a skillet over medium heat, and sprinkle with salt and black pepper. Cook the beef until browned, about 10 minutes, breaking it up into crumbles as it cooks. Drain off excess fat.
• Mix the ricotta cheese, Parmesan cheese, parsley, egg, and ground beef mixture in a bowl until thoroughly combined. Line a baking sheet with parchment paper lightly dusted with flour.
• To make the ravioli, lay out 15 wonton wrappers on a lightly floured work surface. Spoon about 1 tablespoon of filling into the center of each wonton wrapper. Dip your index finger into the beaten egg yolk, and smear a light coating of yolk all around the edge of the wonton wrapper. Place an unfilled wrapper on top of the filling, and press the two wrappers lightly together. Pick up the ravioli gently in your hand, and pinch the edges together tightly, squeezing out all the air. Seal and crimp the edges with a fork. Place the filled ravioli onto the parchment paper. Use immediately or freeze.