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ravioli and meatball bake

Ravioli and Meatball Bake

The epitome of comfort food: fresh ravioli (no need to boil!) is layered with meatballs and pasta sauce, then baked to carby cheesy perfection.

Prep Time 10 minutes
Cook Time 40 minutes
Servings 8 people

Ingredients

  • 17 oz fresh ravioli Any flavor! My favorite is butternut.
  • 24 oz Rao's pasta sauce (1 jar) can sub other brands
  • 20 oz meatballs about 5-6 cups
  • 6 oz shredded cheese (Mozzarella, cheddar, jack, etc...)

Instructions

  1. Preheat oven to 375 degrees.

  2. Heat the meatballs in the microwave until they are warm. Cut them in half then set aside.

  3. In a 9x13 in baking dish, add a thin layer of pasta sauce so the bottom is covered. Then top with a single layer of ravioli (using about half). Top with half of the meatballs and then 1/3 of the remaining pasta sauce.

  4. Repeat another layer of ravioli, meatballs, and sauce. (This should use up the remaining ravioli and meatballs. It is also possible to make more layers of ravioli and meatballs if you'd like.)

  5. Once completely layered, top with all of the shredded cheese.

  6. Cover tightly with aluminum foil. (I like to lightly spray the bottom side of the foil with cooking spray, so the cheese is less likely to stick.) Then bake at 375 for 25 minutes covered, and 15 more minutes uncovered.

  7. If the cheese hasn't browned, you can broil it for a few minutes at the end (be sure to watch closely!). Let it sit for a few minutes if you're patient, and then serve!