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Cheesy Baked Ravioli

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Looking to level up your ravioli? Look no further than this 5-ingredient cheesy baked ravioli with meat sauce. It’s completely vegan, easy to make, and comes together in less than an hour.

Ingredients

This recipe requires just five simple ingredients:

How to make this dish

First, you’ll boil 2 containers of vegan ravioli until al dente.

Next, you’ll make a simple meat sauce. Sauté a container of vegan ground beef in a bit of olive oil until browned, then stir in a jar of marinara sauce.

Finally, you’ll layer the meat sauce, ravioli, and cheese. Bake and enjoy!

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Cheesy Baked Ravioli

Looking to level up your ravioli? Look no further than this 5-ingredient cheesy baked ravioli with meat sauce. It's completely vegan, easy to make, and comes together in less than an hour.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Servings 6 servings

Ingredients
  

  • 2 packages vegan ravioli
  • 1 tbsp (15 ml) olive oil
  • 12-16 oz vegan ground beef, defrosted if frozen
  • 1 (24 oz) jar vegan marinara sauce
  • 2 cups (226 g) vegan mozzarella cheese

Instructions
 

  • Preheat the oven to 350°F (180°C) and grease a 9"x13" baking dish.
  • Boil the ravioli until al dente, about 4 minutes. Once done, drain and rinse in cold water (you can toss in a bit of oil to keep them from sticking to each other).
  • Heat the oil a large sauté pan over medium heat. Add the beef and break it up. Cook until browned, about 7 minutes. Add the marinara sauce and stir to combine.
  • Pour 1/3 of the meat sauce into the prepared dish and spread to cover the bottom of the dish.
  • Layer half of the ravioli on top of the sauce. Top with another 1/3 of the sauce and spread evenly. Top with 1 cup of mozzarella.
  • Layer the remaining ravioli on top. Spread the remaining sauce overtop and sprinkle the remaining 1 cup of mozzarella on top.
  • Cover with foil and bake for 15 minutes, then remove the foil and bake another 5-10 minutes, until the cheese is melty. Allow to cool slightly and serve.
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