One Pot Baked Ravioli

baked ravioli in a black pot with melted cheese and a serving spoon with a blue napkin.

5 from 1 vote

This one pot baked ravioli recipe is a game-changer– no boiling or extra pots required! Layers of fresh or frozen ravioli, savory meaty marinara sauce and melted mozzarella cheese, this ravioli bake is a winner. Convenient enough to make-ahead; toss it in the refrigerator or freezer for stress-free baking whenever you're ready!

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: Italian

Servings: -6 servings

Calories: 1160kcal

Author: Christina

Ingredients

2 teaspoons olive oil
¾ cup chopped sweet onion about ½ medium onion
1 lb 85-92% ground beef
2 cloves garlic minced
1 ¼ teaspoon salt
½ teaspoon black pepper
2 teaspoons Italian seasoning
¼ cup low-sodium chicken broth
1 24-ounce jar marinara sauce about 3 cups
1 24-ounce package uncooked fresh or frozen cheese ravioli about 1 ½ lbs
2 ½ cups shredded mozzarella cheese
1 cup grated parmesan cheese

Instructions

Preheat the oven to 400°F. Add the oil, onion and ground beef in a 5-quart or larger oven-safe pot over medium heat (see the recipe notes if you don't have an oven-safe pot.) Sauté until the ground beef is cooked through (no pink remains) break it apart as it cooks and the onions are soft, about 8 minutes. Stir in the garlic, salt, pepper and Italian seasoning. Let it cook for 1-2 minutes. If you used a less lean meat (90% or less), scoop out some of the excess fat.
Stir in the marinara sauce and chicken broth, let it cook for 5 minutes stirring a few times.
Remove ¾ of the sauce mixture and set it in a bowl (see the recipe notes if you don't have an oven-safe pot.) Add half the ravioli to the pot in a single layer (some overlap is fine), then add half the sauce mixture. Sprinkle on half of the parmesan cheese and mozzarella cheese. Repeat so there are 2 layers of each, finished with the cheese on top.
Cover the pot with an oven-safe lid or aluminum foil and bake for 40 minutes for frozen ravioli or 20 minutes for fresh ravioli. With 5 minutes remaining, remove the lid to allow the cheese to brown slightly. If desired, broil for 2-3 minutes, keeping an eye on it so it doesn't burn. Serve immediately.
Leftovers stay fresh in the refrigerator for up to 1 week.

Notes

Make Ahead Instructions: This is a wonderful make-ahead recipe. Follow through step 3 in either an oven-safe pot or 9x13-inch baking dish. Then, allow it to cool slightly, cover tightly and refrigerate for up to 3 days. Bake at 400°F for 45 minutes for frozen ravioli or 25 minutes for fresh ravioli. You can also make the sauce mixture up to 3 days in advance.
Freezing Instructions: Follow through step 3 using a 9x13-inch baking dish instead of a pot. Allow it to cool at room temperature or in the refrigerator for 1 hour. Then, place in the freezer for up to 3 months. Thaw overnight in the refrigerator. Bake at 400°F for 50 minutes for frozen ravioli or 30 minutes for fresh ravioli. You can also bake from frozen covered for 1 ½ hours or until heated through.
Meat: You can use any type of ground meat or fat % that you prefer such as ground beef, turkey, chicken, or bison. If uses a higher fat % meat you can omit the olive oil or drain the fat before assembling.
Ravioli: You can use fresh or frozen ravioli of any flavor you prefer– we also love using mushroom ravioli.
Marinara Sauce: Use that leftover pasta sauce sitting in the fridge, make your own or grab a jar from the store. If I use store-bought I always use Paesana (not sponsored, just really love them!)
Chicken Broth: The chicken broth is used to help add a bit more liquid and flavor to the ravioli. If you prefer to not have leftover chicken broth you can make sloppy joes, add a bit more marinara sauce or substitute with water.
Add-Ins: You can easily add in your favorite vegetables like chopped spinach to the recipe keeping it to around 1 ½ cups total. Stir them in during step 2.
Don't have an oven-safe pot? Follow the recipe through step 2. Then, scoop 1 cup place 1 cup mixture into a greased 9×13 baking dish (spread it evenly along the bottom). Add half the ravioli to the pot in a single layer (some overlap is fine), then add half the sauce mixture. Sprinkle on half of the parmesan cheese and mozzarella cheese. Repeat so there are 2 layers of each, finished with the cheese on top.

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