Easy Meatball and Ravioli Casserole
This easy meatball and ravioli casserole is a must-have for any family on their dinner menu. It’s quick and easy to make, so you can enjoy it without feeling too rushed in the kitchen. The comforting meatballs, cheesy ravioli, are covered in a rich tomato sauce with melty mozzarella cheese.
Servings: 8 Servings
Calories: 693kcal
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Kitchen Essentials
Oval Casserole
9 X 13 Cake Pan
Cake Stand
Stoneware Mug
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Ingredients
- 24 Ounces Cheese Ravioli
- 32 Ounces Spaghetti Sauce
- 32 Ounces Pre-Cooked Meatballs
- 2 Cups Mozzarella Cheese Shredded
- 1 Cup Water
text ingredients
Instructions
- Save time by preheating the oven 425 degrees Fahrenheit. By the time that you get everything into the casserole dish, the oven will be preheated and ready.
- I sprayed the 9 X 13 baking pan with nonstick cooking spray to keep things from sticking and it helps with clean up later.
- Add the whole bag of frozen ravioli.
- Next spoon about ¾ of the container of spaghetti sauce over the top of the ravioli.
- Then I added the entire bag of frozen pre-cooked meatballs.
- Since the ravioli will soak up a bit extra liquid, I mixed 1 cup of water with the remaining spaghetti sauce in the jar and poured it over the meatballs.
- Then sprinkle on the frozen shredded cheese. Sometimes I need to pound on the bag a bit to break up the cheese before sprinkling it over the top of the meatballs.
- Spray the tin foil lightly with oil so the cheese does not stick and cover the pan with the foil.
- Bake for 1 hour with the foil on. Then remove the foil and bake another 15 minutes.
Notes
Recipe Tips and Variations
Use any kind of frozen ravioli. While I used plain cheese ravioli today, you can add one that is filled with meat and cheese, mushroom and cheese, or spinach and cheese. This recipe is very forgiving, so use the kind that you enjoy eating. Just make sure that the frozen meatballs are the pre-cooked kind. Beyond that, you can choose the kind that you prefer, all beef, a mixture of proteins, Italian style, or frozen homemade meatballs. I think this would also work with Italian sausage too if that is what you happen to have on hand. I used mozzarella cheese; however, any other melting cheese works great with this recipe. I often have a wide variety of shredded cheeses in my freezer.There are always jars of spaghetti sauce in my pantry. I especially like the chunky vegetable kind. However, this is another area where you can use what you happen to have on hand. Any marinara sauce you like will work. No worries, it will work with this recipe. Take this pasta bake to the next level by adding a bit of fresh basil or fresh parsley chopped on top when serving.
Make this Pasta Bake in a Slow Cooker
This is a great recipe to make in the slow cooker. Since there is minimal prep time, just dump in the layers and let the slow cooker to do the work. Cook on high 3 hours or low 5 hours. We love our easy one-pot meals.How Long will This Meatball and Ravioli Bake Last?
If you do happen to have leftovers, they will last in the refrigerator up to 5 days. Just store in an airtight container.Nutrition
Calories: 693kcal | Carbohydrates: 42g | Protein: 39g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 150mg | Sodium: 1359mg | Potassium: 722mg | Fiber: 4g | Sugar: 7g | Vitamin A: 688IU | Vitamin C: 9mg | Calcium: 190mg | Iron: 11mg
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