Scrumptious Baked Ravioli and Meat Sauce Recipe: Family Favorite
When hunger strikes and comfort calls, this hearty baked ravioli with meat sauce delivers pure culinary magic.
Layers of tender pasta cushioned in a rich, robust sauce create an irresistible dining experience.
Savory ground beef and aromatic herbs dance together, infusing each bite with deep, satisfying flavors.
The melted cheese blankets the ravioli, creating a golden, crispy top that seals in all the deliciousness.
Every forkful promises a symphony of textures and tastes that will transport you straight to an Italian kitchen.
Simple ingredients and straightforward techniques make this dish accessible for home cooks of all skill levels.
This recipe transforms an ordinary meal into an extraordinary feast that will have everyone asking for seconds.
Quick Recipe Overview
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Calories: 450 kcal
Servings: 7
Baked Ravioli and Meat Sauce Ingredients
For Proteins and Starches:
Ground Beef: Lean protein that provides rich, meaty flavor and hearty texture for the main dish.
Rigatoni: Sturdy pasta shape that holds sauce beautifully and adds substantial base to the meal.
Bacon: Crispy ingredient that brings smoky depth and incredible crunch to the overall dish.
For Sauce and Flavor Enhancers:
Tomato Sauce: Foundational base that creates classic Italian-style cooking background.
Barbecue Sauce: Adds sweet and tangy complexity with unexpected barbecue-inspired twist.
Red Wine Vinegar: Bright acidic element that balances and heightens other flavor profiles.
Olive Oil: Smooth cooking fat that helps develop rich caramelization and prevent sticking.
For Aromatics and Garnish:
Onion: Provides sweet, savory undertone and classic aromatic foundation for the sauce.
Garlic: Intense flavor booster that adds robust depth to the entire recipe.
Diced Tomato: Fresh ingredient that introduces bright, juicy texture and natural sweetness.
Pickles: Unexpected ingredient that brings tangy crunch and surprising zingy element.
Shredded Cheddar Cheese: Melty topping that adds creamy richness and sharp flavor contrast.
Coarse Salt and Fresh Ground Pepper: Essential seasonings for balancing and enhancing overall taste.
Equipment for Preparing Baked Ravioli and Meat Sauce
Large Skillet: Essential for sautéing onions, garlic, and browning ground beef.
Cooking Pot: Needed to boil rigatoni pasta to al dente perfection.
9×13-inch Casserole Dish: Perfect for baking and serving the entire meal.
Colander: Helpful for draining pasta and excess beef grease.
Wooden Spoon or Spatula: Great for stirring ingredients and breaking up ground beef.
Measuring Cups: Used for accurately portioning cheese and other ingredients.
Cheese Grater: Useful if you're grating fresh cheese for the recipe.
How to Make Baked Ravioli with Meaty Sauce
Sauté Base A flavor-packed journey begins with olive oil, dancing with diced onions and minced garlic. Let them mingle and soften, releasing their aromatic charm in a gentle sizzle.
Meat Transformation Ground beef enters the party, breaking into tender crumbles while seasoned with salt and pepper. It browns beautifully, developing deep, rich flavors that promise comfort.
Pasta Preparation Boil rigatoni in salted water until perfectly tender, capturing that classic al dente texture that makes Italian cuisine legendary.
Oven Preparation Warm the oven to a welcoming 400 degrees, creating the perfect environment for our culinary creation. A lightly greased baking dish awaits its delicious destiny.
Sauce Symphony Combine savory sauces with a splash of vinegar, bringing together tomatoes, pickles, and a generous handful of cheese. This mixture becomes a harmonious blend of tangy and creamy elements.
Baking Magic Pour the vibrant mixture into the prepared dish, crowning it with remaining cheese and scattered toppings. The oven transforms these ingredients into a bubbling masterpiece of irresistible goodness.
Final Touch After emerging golden and aromatic, sprinkle crispy bacon fragments across the top, adding a surprising crunch that elevates the entire dish to new culinary heights.
Tips to Perfect Baked Ravioli and Meat Sauce
Swap ground beef with Italian sausage or ground turkey for a different protein profile.
Choose dill or bread-and-butter pickles to adjust the tangy undertone of your dish, matching your taste preference.
Experiment with mozzarella, provolone, or a blend of Italian cheeses to create a more complex flavor landscape.
Prepare the entire casserole up to the baking stage, cover tightly with foil, and refrigerate for up to 24 hours before baking – perfect for busy weeknights or meal planning.
Serving Ideas for Baked Ravioli Dinners
Comfort Food Feast: Perfect for Family Dinner Night
Cozy Weeknight Meal: Serve this hearty baked ravioli alongside a crisp green salad with light vinaigrette to balance the rich meat sauce, creating a complete and satisfying dinner experience.
Crowd-Pleasing Gathering: Pair with warm garlic bread or crusty Italian bread to soak up extra sauce, making it ideal for casual dinner parties or family gatherings where everyone loves comfort food.
Protein Power Plate: Add a side of roasted seasonal vegetables like broccoli or zucchini to increase nutritional value and provide a fresh contrast to the robust meat and cheese flavors in the dish.
Wine Companion: Choose a medium-bodied red wine like Chianti or Sangiovese that complements the meaty sauce and cuts through the richness of the cheese, elevating the entire dining experience.
How to Store Baked Ravioli and Sauce Meals
Smart Batch Cooking: Prepare double the recipe and divide into family-sized portions for quick weeknight dinners. Freeze flat in airtight containers for up to 3 months, ensuring convenient meal options during busy weeks.
Refrigeration Strategy: Store leftover baked ravioli in sealed containers within 2 hours of cooking. Refrigerated dishes maintain delicious quality for 3-4 days when kept at proper temperatures below 40°F.
Reheating Magic: Revive chilled ravioli by covering with aluminum foil and warming in a 350°F oven for 15-20 minutes. Add a splash of extra marinara sauce to prevent drying and restore moisture to the dish.
Ingredient Prep Hack: Chop additional vegetables and brown extra ground beef during initial cooking. These prepped ingredients can transform leftovers into fresh meals like pasta salads or quick lunch bowls throughout the week.
Homemade Baked Ravioli and Meat Sauce delivers classic Italian comfort with layers of rich flavors and hearty ingredients. Perfectly melted cheese and robust marinara create a satisfying meal that brings warmth and nostalgia to family dinner tables.
Ingredients
Scale
1 lb (454 g) ground beef
8 oz (226 g) rigatoni
1 cup shredded smoked or sharp cheddar cheese
1 ½ cups tomato sauce
½ cup barbecue sauce
3 slices bacon (cooked crisp and crumbled)
½ cup diced onion
2 garlic cloves (minced)
1 diced tomato (seeds removed)
½ cup diced pickles
2 tbsps (30 ml) olive oil
1 tbsp (15 ml) red wine vinegar
coarse salt and fresh ground pepper to taste
Instructions
Sauté Foundation: In a large skillet over medium-low heat, caramelize diced onions and minced garlic with salt and black pepper until onions become translucent and aromatic.
Meat Preparation: Increase heat to medium, introduce ground beef, breaking it down uniformly while seasoning, ensuring thorough and even cooking.
Ravioli Preparation: Cook ravioli in a salted boiling water bath, achieving a perfectly tender al dente consistency according to package guidelines.
Oven Preparation: Preheat the oven to 400°F (204°C) and lightly grease a 9 x 13-inch casserole dish for baking.
Flavor Integration: Drain excess beef fat, then combine marinara sauce, meat sauce, balsamic vinegar, pickles, diced tomatoes, cooked ravioli, and shredded cheese in the skillet, creating a cohesive flavor profile.
Baking Assembly: Transfer the mixed ingredients to the prepared casserole dish, strategically distributing remaining cheese, pickles, and tomatoes across the surface for visual and gustatory appeal.
Final Baking and Garnish: Bake for 20-25 minutes until the top develops a bubbling, golden-brown crust, then crown with crumbled bacon just before serving to enhance the dish’s overall flavor complexity.
Notes
Optimize Meat Browning: Ensure ground beef is browned completely without moisture to develop rich, deep flavor and prevent soggy texture.
Pasta Perfection: Cook ravioli just until al dente to prevent mushiness when baking, as pasta continues to cook in the oven.
Cheese Melting Technique: Sprinkle cheese in layers for even melting and beautiful golden-brown surface with crispy edges.
Fat Management: Drain excess beef fat thoroughly to prevent oily, greasy final dish and maintain clean, robust flavors.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.