Ingredients
Method
- Preheat oven to 375°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large skillet over medium-high heat, brown ground beef with the diced onion and minced garlic, breaking meat into crumbles, until cooked through, about 7-8 minutes. Drain excess grease. Return pan to low heat.
- Add Italian seasoning, salt, and pepper to the beef. Pour in the full jar of spaghetti sauce and stir to combine. Let simmer on low for 5 minutes while you prepare the ricotta mixture.
- In a small bowl, combine ricotta cheese, egg, ¼ teaspoon salt, and 1 cup of the shredded mozzarella. Stir until well combined.
- Spread about ¾ cup of the meat sauce in a thin, even layer across the bottom of the prepared baking dish.
- Arrange a single layer of frozen ravioli (about half the package) over the sauce, fitting them in as evenly as possible.
- Drop spoonfuls of the ricotta mixture over the ravioli and spread it out gently into an even layer.
- Spoon about half of the remaining meat sauce evenly over the ricotta layer.
- Arrange the remaining ravioli in a second even layer on top. Spread the rest of the meat sauce evenly over the top.
- Sprinkle the top with the remaining 1½ cups shredded mozzarella and the Parmesan cheese.
- Cover tightly with aluminum foil (spray the inside of the foil with nonstick spray so the cheese does not stick) and bake for 40 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the cheese is melted, golden, and bubbly.
- Remove from the oven and let rest for 10 minutes before cutting and serving. Garnish with fresh parsley if desired.
Nutrition
Notes
Make Ahead: Assemble the entire dish up to 24 hours in advance, cover tightly with foil, and refrigerate. Add 10-15 minutes to the covered baking time since you are starting from cold.
Freezing: This dish freezes well for up to 3 months. Cover tightly to prevent freezer burn. Thaw in the refrigerator overnight before baking per the directions above.
Storage: Allow leftovers to cool completely, then store in a covered airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the whole dish covered in a 325°F oven until warmed through.