This cheesy Baked Ravioli recipe is a satisfying Italian inspired dish the whole family will love! It’s made with ground beef, store bought ravioli, and baby spinach for added nutrition. This dish comes together in less than an hour making it perfect for weeknight or weekend cooking. Add a salad and a crusty loaf of bread and this meal is ready for company!
Servings: 8 servings
- 1 lb 85% lean ground beef
- 1 tablespoon mild flavored oil like olive or canola
- 1 medium red onion or sweet yellow onion, cut in half crosswise then sliced thinly
- 3 cloves garlic finely chopped
- 1 28-oz. can crushed tomatoes
- 1 cup chicken broth canned or homemade
- 2 tablespoon balsamic vinegar
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 20 oz. package refrigerated four-cheese ravioli (I used Buitoni brand)
- 1 5oz. package baby spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Fresh basil leaves torn (optional)
Preheat oven to broil. Place rack about 9 inches from heating element or in the center. Coat a 9 x 13 inch casserole dish with cooking spray; set aside.
Heat a large skillet over medium high heat. Add beef and cook until browned and no longer pink. Drain off fat and set cooked beef on a plate; set aside.
Add oil to pan, returning heat to medium high. Add onions and cook (stirring occasionally) until tender, about 10 minutes. Stir in garlic and cook for one minute.
Add crushed tomatoes, chicken broth, balsamic vinegar, Italian seasoning, salt and pepper to skillet. Sir until well combined. Stir in ravioli, bring mixture to a boil, then cover, reduce heat to low, and simmer until ravioli are tender, about 8-10 minutes.
Return beef to skillet, stirring to combine. Add spinach in two batches, stirring until wilted.
Pour ravioli mixture into prepared casserole dish. Scoop six spoonfuls of ricotta cheese evenly over the top. Sprinkle mozzarella and parmesan cheeses over.
Broil in preheated oven until cheese is melted and deep golden brown -about 6 minutes (or desired doneness). Top with fresh basil leaves.
Nutritional information is an estimate.
If substituting with frozen ravioli, be sure to adjust cooking time to be sure they are thoroughly cooked. Or, boil them in salted water according to package directions. Add them to the pan and proceed to step 5 of the instructions above.
This delicious recipe was inspired by a recipe found in the March 2019 issue of Southern Living magazine.
Serving: 8servings | Calories: 308kcal | Carbohydrates: 9g | Protein: 21g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 567mg | Potassium: 271mg | Fiber: 1g | Sugar: 2g | Vitamin A: 297IU | Vitamin C: 3mg | Calcium: 225mg | Iron: 3mg