Baked Ravioli
Indulge in a delightful Baked Ravioli that’s not only packed with gooey cheese but also budget-friendly, feeding a family of five for under $15! With layers of savory marinara sauce and a sprinkle of fresh herbs, this dish is as easy to prepare as it is to devour. Get ready to impress your loved ones with a comforting meal that’s sure to become a weeknight favorite!
Prep
15
min
Cook
45
min
Serves
5
people
Level
beginner
📝 Ingredients
Serves 5🥬Fresh Produce(1)
- some pepperoptional
🥩Meat & Seafood(1)
- 1 pound of some ground chicken (454 g)alternative to ground beef
🥛Dairy & Eggs(2)
- some garlic butteroptional
- some shredded mozzarella cheese
🫙Pantry Staples(2)
- a 24 ounce jar of some pasta sauce (680 g)
- 1 pound of cheese ravioli (454 g)
🧂Spices & Seasonings(2)
- some nature seasoningoptional
- some Italian seasoningoptional
Nutrition (per serving)
Calories
627
Protein
34g
Carbs
50g
Fat
32g
👨🍳 Instructions
- 1
Dump in a pound of cheese ravioli and one pound of ground chicken.
- 2
Add a 24 ounce jar of pasta sauce and mix together with seasonings.
- 3
Top with shredded mozzarella cheese.
- 4
Cover and bake at 400 degrees for about 30 to 45 minutes.
💡 Pro Tips
- ✓Brown the ground chicken separately to 165°F internal temperature before mixing, then drain excess fat; this prevents steam from boiling the ravioli pasta and making it mushy, which occurs when raw chicken releases 25% of its weight in moisture during baking.technique165°F internal temp, 25% moisture release
- ✓Reduce oven time to 25-30 minutes and use 375°F instead of 400°F because pre-cooked ravioli only needs heating through; 400°F for 45 minutes will cause pasta to absorb excess sauce and become gummy when moisture content exceeds 65%.timing375°F, 25-30 minutes
- ✓Add mozzarella only in the last 8-10 minutes of baking to prevent browning above 350°F, which causes casein proteins to separate and weep oily liquid onto the dish surface.timing8-10 minutes final bake
- ✓Mix pasta sauce with chicken using a 1.5:1 sauce-to-ravioli ratio (36 oz total sauce for 1 lb ravioli) because ravioli's thin pasta walls absorb liquid rapidly; underdressed ravioli dries out while overdressed pasta becomes waterlogged.ingredient1.5:1 sauce ratio
- ✓Use an uncovered bake for the first 20 minutes, then cover with foil for remaining time; this initial uncovered phase evaporates excess surface moisture and concentrates sauce flavor by 20-30% before steam gets trapped.technique20 minutes uncovered, then covered
Share this recipe
Prep
15
min
Cook
45
min
Serves
5
people
Level
beginner
Share this recipe
Baked Ravioli
Indulge in a delightful Baked Ravioli that’s not only packed with gooey cheese but also budget-friendly, feeding a family of five for under $15! With layers of savory marinara sauce and a sprinkle of fresh herbs, this dish is as easy to prepare as it is to devour. Get ready to impress your loved ones with a comforting meal that’s sure to become a weeknight favorite!
📝 Ingredients
Serves 5🥬Fresh Produce(1)
- some pepperoptional
🥩Meat & Seafood(1)
- 1 pound of some ground chicken (454 g)alternative to ground beef
🥛Dairy & Eggs(2)
- some garlic butteroptional
- some shredded mozzarella cheese
🫙Pantry Staples(2)
- a 24 ounce jar of some pasta sauce (680 g)
- 1 pound of cheese ravioli (454 g)
🧂Spices & Seasonings(2)
- some nature seasoningoptional
- some Italian seasoningoptional
Nutrition (per serving)
Calories
627
Protein
34g
Carbs
50g
Fat
32g
👨🍳 Instructions
- 1
Dump in a pound of cheese ravioli and one pound of ground chicken.
- 2
Add a 24 ounce jar of pasta sauce and mix together with seasonings.
- 3
Top with shredded mozzarella cheese.
- 4
Cover and bake at 400 degrees for about 30 to 45 minutes.
💡 Pro Tips
- ✓Brown the ground chicken separately to 165°F internal temperature before mixing, then drain excess fat; this prevents steam from boiling the ravioli pasta and making it mushy, which occurs when raw chicken releases 25% of its weight in moisture during baking.technique165°F internal temp, 25% moisture release
- ✓Reduce oven time to 25-30 minutes and use 375°F instead of 400°F because pre-cooked ravioli only needs heating through; 400°F for 45 minutes will cause pasta to absorb excess sauce and become gummy when moisture content exceeds 65%.timing375°F, 25-30 minutes
- ✓Add mozzarella only in the last 8-10 minutes of baking to prevent browning above 350°F, which causes casein proteins to separate and weep oily liquid onto the dish surface.timing8-10 minutes final bake
- ✓Mix pasta sauce with chicken using a 1.5:1 sauce-to-ravioli ratio (36 oz total sauce for 1 lb ravioli) because ravioli's thin pasta walls absorb liquid rapidly; underdressed ravioli dries out while overdressed pasta becomes waterlogged.ingredient1.5:1 sauce ratio
- ✓Use an uncovered bake for the first 20 minutes, then cover with foil for remaining time; this initial uncovered phase evaporates excess surface moisture and concentrates sauce flavor by 20-30% before steam gets trapped.technique20 minutes uncovered, then covered