- 1 pound lean ground beef
- 1 jar (24 oz) marinara sauce
- 1/4 cup fresh basil leaves, chopped plus more for garnish
- 1/4 cup fresh parsley, chopped
- 1 package (20 oz) refrigerated cheese ravioli
- 1 package (9 oz) refrigerated cheese ravioli
- 1 bag (8 oz) shredded mozzarella cheese
- 2 Tbsp Parmesan cheese
Level of difficulty Average
Cost Average budget
Heat oven to 350F. Coat a 2 quart oval baking dish with cooking spray. Bring a large pot of lightly salted water to a boil.
Crumble ground beef into a large nonstick skillet. Cook for 5 minutes over medium high heat, until browned. Remove from heat and stir in 1 cup of the marinara sauce, half the basil and half the parsley.
Meanwhile, cook ravioli for 5 minutes in boiling water. Drain and return to the pot. Stir in remaining sauce, basil and parsley.
Pout half the ravioli into prepared dish spreading level. Top with meat sauce and 3/4 cup of the shredded mozzarella. Add remaining ravioli to dish and top with remaining 1 1/4 cups shredded mozzarella and the Parmesan.
Bake at 350F for 20 minutes. Increase oven temperature to broil; broil ravioli for 2 minutes. Garnish with additional chopped basil if desired.
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