Hamdi Saidani This Pioneer Woman Cheese Ravioli Casserole is a hearty and cheesy recipe, which is made with a rich ground beef meat sauce and layers of tender cheese ravioli. It’s the ultimate comfort food, a crowd-pleasing, make-ahead meal perfect for a busy weeknight.
Pioneer Woman Cheese Ravioli Casserole Ingredients
A classic combination for a satisfying, family-friendly dinner.
- 2 lbs ground beef, or ground turkey
- 25 oz cheese ravioli, refrigerated or frozen
- 26 oz pasta sauce
- 28 oz diced tomatoes, with juices
- 2 cups shredded mozzarella cheese
- 2 cups shredded Colby Jack cheese
- 2 teaspoons dried oregano
- ½ teaspoon black pepper, freshly ground
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon white sugar
- Freshly grated Parmesan cheese, for topping
How To Make Pioneer Woman Cheese Ravioli Casserole
A step-by-step guide to this incredibly easy and flavorful one-dish meal.
- Make the Meat Sauce: In a large heavy pot or Dutch oven over medium-high heat, cook the ground meat, breaking it up with a spoon, until it’s cooked through. Drain off any excess grease. Turn off the heat.
- Season the Sauce: To the cooked meat in the pot, add the pasta sauce, diced tomatoes with their juices, oregano, black pepper, garlic powder, onion powder, and sugar. Stir everything together until well incorporated.
- Layer the Casserole: Spread one-third of the meat sauce evenly onto the bottom of a 9×13-inch baking dish. Arrange half of the frozen or refrigerated ravioli in a single layer over the sauce. Sprinkle half of the mozzarella and half of the Colby Jack cheese over the ravioli.
- Finish Layering and Bake: Repeat the layers once more: another third of the meat sauce, the rest of the ravioli, and the rest of the mozzarella and Colby Jack. Top everything with the final third of the meat sauce and sprinkle generously with grated Parmesan.
- Bake and Serve: Cover the dish loosely with aluminum foil and bake at 450°F for 30 minutes (or 50-60 minutes if baking from a chilled, make-ahead state), until the ravioli is tender and the casserole is bubbly.
Recipe Tips
For the most delicious, perfectly baked ravioli casserole.
- Do I need to thaw or cook the ravioli first? No, and that’s the magic of this recipe! The ravioli cooks directly in the sauce in the oven, which saves a ton of time and effort. Just use them straight from the fridge or freezer.
- Can I make this ahead of time? Absolutely! This casserole is perfect for making ahead. You can assemble the entire dish, cover it tightly with foil, and store it in the refrigerator for up to 24 hours. When you’re ready to cook, just pop it in the oven, adding about 20-30 extra minutes to the baking time.
- Can I add vegetables to this? Of course. This is a great casserole for sneaking in extra veggies. Sautéed mushrooms, onions, or bell peppers can be added to the meat sauce. You can also add a layer of frozen spinach (thawed and squeezed very dry) on top of the ravioli.
- How to get a bubbly, golden top? For a more browned and bubbly cheese topping, you can remove the foil for the last 10 minutes of baking.
What To Serve With Ravioli Casserole
Simple sides to complete this hearty one-dish dinner.
This hearty casserole is a complete meal on its own, but it pairs wonderfully with:
- A simple green salad with a light Italian vinaigrette
- Warm, crusty garlic bread for mopping up the sauce
- Steamed green beans or broccoli
How To Store Ravioli Casserole
This casserole makes for fantastic leftovers.
- Refrigerate: Store any leftovers, covered, in the refrigerator for up to 4 days.
- Freeze: This casserole freezes beautifully, either before or after baking. Wrap the dish tightly in a double layer of plastic wrap and foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before baking or reheating.
- Reheat: Reheat the casserole, covered with foil, in a 350°F oven for about 20-30 minutes, until heated through.
Pioneer Woman Ravioli Casserole Nutrition Facts
An estimated guide per serving.
- Calories: 561kcal
- Carbohydrates: 50g
- Protein: 52g
- Fat: 39g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this vegetarian?
Yes, this is easily adapted to be a vegetarian meal. Simply omit the ground beef. To add a hearty texture, you can sauté 1-2 pounds of sliced mushrooms and onions to stir into your pasta sauce instead.
Can I use a different kind of ravioli?
Yes. While cheese ravioli is classic, this casserole would be delicious with beef, spinach, or mushroom-filled ravioli as well.
Why is there sugar in the meat sauce?
A small amount of sugar is a classic trick in tomato-based sauces. It doesn’t make the sauce sweet; instead, it helps to balance the acidity of the tomatoes, creating a richer, more well-rounded flavor.
Try More Pioneer Woman Recipes:
- Pioneer Woman Cattle Drive Casserole Recipe
- Pioneer Woman 5-Ingredient Squash Casserole Recipe
- Pioneer Woman Spanish Rice Casserole Recipe
Pioneer Woman Cheese Ravioli Casserole Recipe
Description
An incredibly easy, hearty, and cheesy baked ravioli casserole with layers of a rich ground beef meat sauce, tender cheese ravioli, and a bubbly blend of mozzarella and Colby Jack cheese.
Ingredients
Instructions
- In a large pot, brown the ground meat; drain the fat.
- Stir in the pasta sauce, diced tomatoes, oregano, pepper, garlic powder, onion powder, and sugar to create the meat sauce.
- Grease a 9×13-inch baking dish.
- Create the layers: Spread 1/3 of the meat sauce, then half the ravioli, then half of the mozzarella/Colby Jack cheeses. Repeat the layers.
- Top with the final 1/3 of the meat sauce and a sprinkle of Parmesan cheese.
- Cover loosely with foil and bake at 450°F for 30 minutes (or 50-60 minutes if baking from chilled), until the ravioli is tender.
- Let rest for a few minutes before serving.
Notes
- u003cliu003eThe magic of this recipe is that you use the ravioli straight from the fridge or freezer—no pre-boiling required!u003c/liu003eu003cliu003eThis is a perfect freezer meal. Assemble the casserole completely, wrap it tightly, and freeze. Thaw in the fridge before baking.u003c/liu003eu003cliu003eFeel free to customize this bake with your favorite ravioli filling, such as spinach or beef.u003c/liu003eu003cliu003eFor a golden, bubbly top, you can remove the foil for the last 10 minutes of baking.u003c/liu003e
