If you’re craving ravioli but don’t want to make it from scratch, these Baked Ravioli Casserole are the perfect alternative.
With rich cheese, savory filling, and marinara sauce, this dish is simple yet comforting.
Ingredients
- 1 pound ground beef
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 2 cups marinara sauce
- 1/4 cup water
- 1/2 cup chopped mushrooms
- 2 tablespoons olive oil
- 2 cups fresh spinach
- 1 tablespoon lemon juice
- 1 egg, whisked
- 1 1/2 cups ricotta cheese
- 1/2 cup Pecorino Romano, grated
- 1/4 cup fresh parsley, chopped
- 1 teaspoon lemon zest
- 1/8 teaspoon nutmeg
- 1 cup shredded mozzarella
- Salt & pepper to taste
- 12-16 jumbo pasta shells, cooked
Instructions
Step 1:
Brown the ground beef in a pan over medium heat. Add the onion, garlic, thyme, and red pepper flakes.
Pour in the marinara sauce, water, and season with salt and pepper. Let it simmer for 15-20 minutes.
Step 2:
In a separate pan, cook the mushrooms until their water evaporates.
Add olive oil, garlic, and salt, and sauté until fragrant. Set aside.
Step 3:
Sauté the spinach in olive oil until wilted. Add lemon juice and a pinch of salt. Set aside.
Step 4:
For the filling, whisk the egg in a bowl. Add ricotta, Pecorino Romano, cooked mushrooms, spinach, parsley, lemon zest, nutmeg, mozzarella, salt, and pepper. Mix well.
Step 5:
Spread a thin layer of marinara sauce on the bottom of a baking dish. Pipe or spoon the ricotta filling into the cooked pasta shells and arrange them in the dish.
Top with more marinara sauce and sprinkle mozzarella on top.
Step 6:
Bake at 350°F (180°C) for 30 minutes, or until the cheese is melted and bubbly.
Garnish with Pecorino Romano and fresh parsley. Serve hot and enjoy!
Frequently Asked Questions (FAQs)
1. Can I make this recipe vegetarian?
Yes! Simply omit the ground beef and increase the amount of spinach or mushrooms for a hearty, vegetarian option.
2. Can I prepare this dish in advance?
Yes! You can assemble the dish ahead of time and refrigerate it for up to 24 hours before baking.
3. How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
4. Can I freeze this dish?
Yes! Freeze the unbaked stuffed shells in the dish. When ready to bake, thaw overnight in the fridge and bake as directed.
5. What other types of cheese can I use?
You can substitute the ricotta with cottage cheese or the mozzarella with provolone or a blend of Italian cheeses.
Baked Ravioli Casserole
Print ThisIngredients
- 1 pound ground beef
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 2 cups marinara sauce
- 1/4 cup water
- 1/2 cup chopped mushrooms
- 2 tablespoons olive oil
- 2 cups fresh spinach
- 1 tablespoon lemon juice
- 1 egg, whisked
- 1 1/2 cups ricotta cheese
- 1/2 cup Pecorino Romano, grated
- 1/4 cup fresh parsley, chopped
- 1 teaspoon lemon zest
- 1/8 teaspoon nutmeg
- 1 cup shredded mozzarella
- Salt & pepper to taste
- 12-16 jumbo pasta shells, cooked
Instructions
Step 1:
Brown the ground beef in a pan over medium heat. Add the onion, garlic, thyme, and red pepper flakes.
Pour in the marinara sauce, water, and season with salt and pepper. Let it simmer for 15-20 minutes.
Step 2:
In a separate pan, cook the mushrooms until their water evaporates.
Add olive oil, garlic, and salt, and sauté until fragrant. Set aside.
Step 3:
Sauté the spinach in olive oil until wilted. Add lemon juice and a pinch of salt. Set aside.
Step 4:
For the filling, whisk the egg in a bowl. Add ricotta, Pecorino Romano, cooked mushrooms, spinach, parsley, lemon zest, nutmeg, mozzarella, salt, and pepper. Mix well.
Step 5:
Spread a thin layer of marinara sauce on the bottom of a baking dish. Pipe or spoon the ricotta filling into the cooked pasta shells and arrange them in the dish.
Top with more marinara sauce and sprinkle mozzarella on top.
Step 6:
Bake at 350°F (180°C) for 30 minutes, or until the cheese is melted and bubbly.
Garnish with Pecorino Romano and fresh parsley. Serve hot and enjoy!
