Name: Baked Ravioli & Meat Sauce
Prep time: 20 min
Cook time: 50 min
Total time: 45 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 pound ground beef; 1 bell pepper; 1 large onion; 5 large cloves garlic; 3 tablespoons olive oil; 1 ounce tomato paste; 2 teaspoons seasoning; 1 teaspoon sugar; 1 teaspoon kosher salt; 8 servings cracked pepper; 2 bay leaves; 28 ounces canned tomatoes; 2 cups mozzarella cheese; 26 ounces use

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Baked Ravioli & Meat Sauce Recipe — Recipes Zone

Method

12 steps · 45 min

01
Brown Beef and Vegetables
In a large, heavy-bottomed saucepan, heat the olive oil. Add the ground beef, bell pepper, onion, and garlic. Break up the beef with a spoon and cook until the beef is browned and the vegetables have softened.
02
Add Aromatics and Seasoning
Once the beef is browned, stir in the tomato paste, seasoning, sugar, kosher salt, cracked pepper, and bay leaves.
03
Cook Tomato Paste
Let this cook for a few minutes, stirring often, until the tomato paste darkens slightly and is heated through, releasing its aroma.
04
Simmer the Sauce
Pour in the canned tomatoes and add water (using half of the tomato paste can as a measure). Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 25-30 minutes.
Halfway through, taste the sauce and adjust the seasoning with salt, pepper, or more herbs if it needs a little lift. Give it another taste before you're ready to serve.
05
Cook the Ravioli
While the sauce simmers, cook the ravioli in a separate pot of boiling water. You only need to cook them until they begin to rise to the top and float; they don't need to be cooked all the way through, as they'll finish baking in the oven.
06
Drain and Toss Ravioli
Drain the ravioli well and toss them gently with a tablespoon of butter or olive oil to keep them from sticking.
07
Preheat Oven
Preheat your oven to 400 degrees.
08
Combine Ravioli and Sauce
Carefully remove the bay leaves from the meat sauce. Toss a generous amount of sauce with the cooked ravioli, making sure each piece is coated. Set aside any extra sauce for serving later.
09
Transfer to Casserole
Pour the sauced ravioli into a greased 9x13 casserole pan, spreading it evenly.
10
Top with Mozzarella
Sprinkle the top liberally with mozzarella cheese.
11
Bake Until Bubbly
Bake for about 25 minutes, or until the cheese is melted and bubbly and the sauce is simmering around the edges.
12
Serve
Serve hot, perhaps with some fresh shredded Parmesan, garlic bread, extra meat sauce on the side, and a crisp green salad.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	631kcal	32%
Fat	34g	49%
Carbohydrate	50g	19%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 5 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Milk	Contains
Eggs

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Baked Ravioli & Meat Sauce Recipe

About this recipe

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Method

Brown Beef and Vegetables

Add Aromatics and Seasoning

Cook Tomato Paste

Simmer the Sauce

Cook the Ravioli

Drain and Toss Ravioli

Preheat Oven

Combine Ravioli and Sauce

Transfer to Casserole

Top with Mozzarella

Bake Until Bubbly

Serve

Nutrition

Allergens

Reviews

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