This Cheesy Baked Ravioli with Creamy Marinara Meat Sauce is an easy weeknight dinner, for even the busiest of families. Just add a quick salad or side, and your meal is complete!
This is the busiest time of year for me. School is in session, football season is under way, and my schedule is full of classroom volunteer hours, weekday practices, and weekend games. It’s a tight schedule, and somewhere, somehow we have to add time to eat (and cook)!
This is one of my favorite meals, ready in just about 30 minutes. Maybe even less with some planning ahead!
Honestly, this is one of our favorite family meals to date. Ravioli has always been one of my favorite dishes, and the fact that this is in a layered casserole form is just so satisfying. If you brown your meat ahead of time (or just prepare the entire meaty sauce ahead of time) and shred your cheese beforehand, that will cut the time on this even more. For the Marinara sauce, I choose my favorite jarred sauce, but you can also use homemade and just make it ahead of time.
You’ll need just about two cups of sauce, ground turkey, fresh or frozen ravioli, cream cheese, and (freshly) shredded cheese.
Start by preparing the ravioli according to package recommendations, and prep the ground meat while the noodles are cooking.
For an extra cheesy meal, serve with my Three Cheese Garlic-Herb Drop Biscuits or my Cheesy Garlic Bread. Or for some added veggies, try it served with my Broccoli and Bell Pepper Sauté or Garlic Parmesan Asparagus.
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This recipe is adapted from the Damn Delicious – Baked Ravioli Recipe
- 1 teaspoon extra virgin olive oil
- 1 lb ground turkey
- ½ teaspoon smoked paprika
- ½ teaspoon dried parsley
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon lemon pepper
- ⅛ teaspoon ground nutmeg
- salt and pepper, to taste
- browned ground turkey (recipe above)
- 2 cups Marinara sauce (store bought or homemade)
- 1 tablespoon minced garlic
- ½ teaspoon dried basil
- ¼ teaspoon smoked paprika
- ¼ teaspoon dried marjoram
- ⅛ teaspoon ground cardamom
- 4 oz cream cheese, cut into cubes
- 25 oz frozen cheese ravioli, cooked according to package
- prepared creamy marinara meat sauce (recipe above)
- 1 cup freshly shredded mozzarella cheese (divided)
- ½ cup shredded Parmesan Romano cheese (divided)
- 2 tablespoons fresh basil, chopped
- Preheat over to 350 degrees.
- Prepare the ravioli according to package instructions.
- As the ravioli is boiling, begin to brown the ground turkey. Heat olive oil in a pot over medium flame.
- Once oil is warmed enough, add the ground turkey. Break ground turkey apart, and once it is almost cooked through, begin to add the spices for flavor.
- Add smoked paprika, dried parsley, onion powder, garlic powder, lemon pepper, ground nutmeg, and salt and pepper to taste.
- Once the meat has browned thoroughly, add the Marinara sauce to the pan and stir the meat into the sauce until it's all combined.
- Add the minced garlic, basil, smoked paprika, marjoram, and cardamom and stir until it is all well combined.
- Continue to cook the sauce until it starts to bubble. Reduce heat to a simmer, and allow to simmer, while stirring occasionally, for 3-4 minutes.
- Add the cream cheese to the sauce, cut into cubes. Remove from heat, stirring until the cream cheese has melted and the sauce is creamy.
- Once the ravioli is done, remove from heat and drain.
- Spray a 2½ quart casserole dish with non stick cooking spray.
- Spoon a bit of sauce into the bottom of the casserole dish, then layer half of the cooked and drained ravioli on top of the sauce. Cover the ravioli with half of the prepared sauce, then sprinkle with half of the shredded cheese and half of the Parmesan Romano cheese.
- Spread the final layer of cooked ravioli on top, then cover with remaining meat sauce, then the remaining shredded cheese, and the remaining Parmesan Romano cheese.
- Bake uncovered in preheated oven for 22 minutes.
- Remove from oven and sprinkle with chopped fresh basil.
- Allow to cool for 10-15 minutes prior to serving.
- Cover and refrigerate leftovers, and store for 3-4 days.
- This dish does reheat well.
Are you always on the search for quick and easy weeknight meals?
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