Baked Ravioli

Baked Ravioli

Baked Ravioli

Once a week I drive to Cascade, ID for work.  While there, they serve me lunch free of charge.  It is always a home-cooked style meal (albeit made for about 50 people) and it has always been fantastic.  A couple weeks ago, the chef made some baked ravioli.  It was very good and I thought I would like to try it.  This is not her recipe, but one that I put together from some other things and it turned out awesome.

For those who would like the PDF form of it, Baked Ravioli.

Meat Sauce

  • 1/2 lb lean ground beef
  • 1/2 lb mild Italian sausage
  • 15 oz can petite diced tomatoes
  • 24 oz jar Barilla marinara sauce
  • 3 cloves minced garlic
  • 1/2 medium onion, finely chopped
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 tbsp olive oil


  • 1 cup spinich, chopped into 1 inch square pieces
  • 1 oz fresh basil, chopped into 1/4 inch square pieces
  • 1/8 cup Italian parsley, finely chopped

Remaining items

  • 24 oz cheese ravioli (Celentano or Rosetto)
  • 12 oz shredded mozzarella cheese


Meat Sauce: Cook ground beef and sausage together, breaking up into small pieces.  Drain and rinse, and set aside.  In the skillet, add the olive oil, onion and garlic.  Saute over medium heat for several minutes until onion is mostly cooked.  Stir frequently.  Add the cooked meat back into the pan, add the tomatoes, marinara sauce, pepper flakes and Italian seasoning.  Simmer over low heat for 15-20 minutes.  Remove from heat and allow to cool.

Cook the ravioli according to package instructions.  Drain and allow to cool.

Chop spinach into pieces about 1 inch square.  Chop basil into pieces about 1/4 inch square.  Chop parsley into small, fine pieces.  Mix greens together, setting about 1/4 of the parsley aside.

Mix together the meat sauce, ravioli, chopped greens, and half of the mozzarella cheese. Put in a 9×13 baking dish.  Cover with the remaining cheese and garnish the top with the remaining parsley. Bake at 350 degrees for 30 minutes.  Let stand for 5 minutes before serving.


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