This recipe is a hit with my husband and everyone else I've given the recipe to. It's very easy and satisfies that Italian craving.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C).

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  • 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.

Nutrition Facts

465.3 calories; protein 30.5g 61% DV; carbohydrates 30.6g 10% DV; fat 23.8g 37% DV; cholesterol 99.8mg 33% DV; sodium 745.7mg 30% DV. Full Nutrition

Reviews (661)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/22/2010
Good meal with some additions/changes. For all who aren't sure ... NO, you do not need to boil the ravioli first, but I let it thaw for a while before baking (about an hour), but you don't have to do this if you don't have time. Here's what else I changed. Add 1 diced onion and 1 tsp garlic to the beef. When adding the sauce add 1 small can sliced mushrooms. Use 26 oz jar spagetti sauce (I used Ragu No sugar added Basil Tomato) and WELL DRAINED diced tomatoes. This gave me plenty of sauce for the layering. Use the entire package of ravioli and a 9x13 dish. no need to grease/oil the dish. after the first layer of cheese I added small dollops of ricotta over entire pan. Also all cheese measurements need to be increased since using more ravioli and larger pan. Ended with sauce layer. Bake 30 min with foil on then decrease heat to 350, remove foil and bake an extra 15 minutes. After removing from oven and sprinkling with parmesan, allow the dish to cool for 5-10 minutes. This will make slicing/serving easier. Read More
(340)

Most helpful critical review

Rating: 1 stars
08/15/2006
Browning ground beef, opening a jar, a can and packaged food barely qualifies as cooking and certainly doesn't require a recipe. Read More
(4)
901 Ratings
  • 5 star values: 568
  • 4 star values: 256
  • 3 star values: 54
  • 2 star values: 14
  • 1 star values: 9
Rating: 5 stars
03/22/2010
Good meal with some additions/changes. For all who aren't sure ... NO, you do not need to boil the ravioli first, but I let it thaw for a while before baking (about an hour), but you don't have to do this if you don't have time. Here's what else I changed. Add 1 diced onion and 1 tsp garlic to the beef. When adding the sauce add 1 small can sliced mushrooms. Use 26 oz jar spagetti sauce (I used Ragu No sugar added Basil Tomato) and WELL DRAINED diced tomatoes. This gave me plenty of sauce for the layering. Use the entire package of ravioli and a 9x13 dish. no need to grease/oil the dish. after the first layer of cheese I added small dollops of ricotta over entire pan. Also all cheese measurements need to be increased since using more ravioli and larger pan. Ended with sauce layer. Bake 30 min with foil on then decrease heat to 350, remove foil and bake an extra 15 minutes. After removing from oven and sprinkling with parmesan, allow the dish to cool for 5-10 minutes. This will make slicing/serving easier. Read More
(340)
Rating: 5 stars
02/17/2011
Mmm, good stuff. I use Italian sausage instead of beef, a whole 25 oz bag of ravioli, and a bag of my own frozen tomatoes. I add chopped onion and green pepper while frying the meat and a 28 oz jar of sauce. Oh, and I double the cheese, 2 cups on each layer. Great with garlic toast and a glass of red wine. Read More
(249)
Rating: 5 stars
02/26/2007
It seems there are some cooking snobs here. Not everyone has the time to spend the entire afternoon cooking dinner from scratch. Just because a recipe is "semi-homemade" doesn't mean it isn't good. This recipe made a quick and tasty week night meal. Thanks for sharing. Read More
(148)
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Rating: 5 stars
05/25/2006
Great throw-together meal. I used a whole bag of frozen ravioli, and added chopped mushrooms and garlic to my browning meat. I also added one and a half cans spaghetti sauce. Served with a salad, corn, and garlic bread, and you've got a wonderful meal!! Read More
(114)
Rating: 5 stars
08/14/2006
This was a wonderful dish. My kids and their company loved it! I'll definately make it again! And for those of you who want everything from scratch, you CAN make your own ravioli, spaghetti sauce and can your own tomatoes....but for us regular folks, this makes for a wonderful, homecooked meal! Thank you for sharing this recipe! Read More
(93)
Rating: 5 stars
05/24/2012
Oh. My. Gosh. This was soooo GOOD!!! For all you food snobs out there, us "working class" folks don't have time to make everything from scratch. Shame on you for looking down at us or snubbing a good recipe due to it being "semi-homade" (geezsh)! Because my hubby & I work long hours, we rarely have time to make elaborate meals during the week. When planning this week's meals, I stumbled upon LUVINMYHUBBY's recipe & IMMEDIATELY knew I HAD to give it a try. In order to spend less time in the kitchen tonight, I browned my beef / onion (I added a small diced onion when browning my beef) on Sunday. I then mixed in my sauce / tomatoes (Hunt's balsamic, EVOO & basil flavored) & threw in my (covered) Tupperware Mix-N-Stor pitcher. Tonight, all I had to do was assemble everything & pop in the oven. NOTE: I started to layer 1/2 of my raviolis in my 8 x 8 in. baking dish & by the 2nd (final) layer, I had used the entire bag! That, subbing meat filled ravioli for the cheese variety (hubby's request), adding an onion (as mentioned previously) & not using any Parm (personal preference) were my only changes. There are TWO important things to note here. First, you DO NOT need to boil your ravioli (that would negate the simplicity of the entire dish). If the recipe submitter thought you should, she would have instructed to do so. Second, as is, this takes more like 40 min. to heat thru. Served w/ a bagged salad mix & garlic bread, this was a FANTASTIC and EASY meal! Thanks for sharing! :-) Read More
(67)
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Rating: 5 stars
02/03/2007
My guys loved this!! I browned the meat with 1 diced onion and 2 pressed garlic cloves. I omitted the canned Spaghetti sauce and instead I used 1 (29 oz) can of Tom puree 2 (14.5 oz) cans of petite diced tomatoes and 1 can of tom paste. I seasoned it as I would a spaghetti sauce with basil oregano and a little sugar. I used a whole bag of cheese raviolis. My husband said it was better than lasagna! High praise indeed! We have a 14 year old and a 4 year old. They loved it too. Thank you for sharing such a great recipe! Read More
(46)
Rating: 5 stars
08/12/2009
EXCELLENT!! I USED 1/2 A 25OZ. BAG OF BEEF RAV. AND 1/2 CHEESE- 2 LARGE CANS OF SPAG SAUCE- 8OZ OF FRESH MUSHROOM- BROWNED 1# BEEF WITH GARLIC ONION POWDER SALT AND PEPPER WITH MUSHROOMS- LAYERED AS TOLD IN RECIPE- ADDED LAST LAYER OF CHEESE 15 MINS BEFORE REMOVING FROM OVEN- DID NOT COOK RAV. CAME OUT AWESOME- USED A 13X9 PAN- HUSBAND AND SON LOVED IT!!!! VERY EASY!! Read More
(43)
Rating: 4 stars
01/19/2007
Yep. This saved the day today. Used two bags of the mini ravioli, no extra tomato, and some ricotta with a little chopped garlic between the layers. The kids ate it right up and my husband had a second helping :) The ability to use frozen ravioli puts this one over the top in my opinion. I printed this one out. Thanks!! Read More
(26)
Rating: 1 stars
08/15/2006
Browning ground beef, opening a jar, a can and packaged food barely qualifies as cooking and certainly doesn't require a recipe. Read More
(4)