Craving enchiladas and a family friendly dinner that you can prep in a flash? Then you need to add this super easy and we can’t forget cheesy Beef Enchilada Ravioli Bake to your dinner menu.
When I made my first Baked Ravioli using marinara sauce, ricotta filled ravioli and shredded mozzarella cheese I was in heaven. It was the perfect meal to whip up on a busy weeknight along with a tossed salad. It’s a meal that’s hard to resist.
Have I mentioned how easy it is?
Baked Ravioli at least the ones I have made all use frozen, YES FROZEN ravioli. This is truly a one dish wonder. No boiling water and then tossing in a bag of ravioli in the water only to get distracted and end up with mushy ravioli. I admit it’s happen to me! Those suckers cook fast! With Baked Ravioli you just layer up sauce, ravioli and cheese and pop it in the oven. Simple as that. About 30-40 minutes later dinner is served and the ravioli is cooked to perfection. No mushy ravioli here!
This Beef Enchilada Ravioli Bake is a spin on an Italian Baked Ravioli. It’s everything you love about enchiladas minus the tortillas of course baked in a saucy, cheesy ravioli casserole. It’s simply your favorite store bought or homemade enchilada sauce, beef ravioli and Mexican shredded cheese layered in one delicious dish and topped with fresh cilantro and chopped green onion. It’s so good! If you love enchiladas and raviolis this is one meal you definitely want to try!
Want to see how easy it is to make this yummy Beef Enchilada Ravioli Bake? Check out my fun video below!
Don’t forget to follow me on Instagram and tag #motherthyme with the Mother Thyme recipes you make. I love to see what everyone is cooking!
Beef Enchilada Ravioli Bake
- 1 3/4 cups enchilada sauce
- 1 bag 25 ounce frozen beef ravioli
- 1 can 4.5 ounce green chilies, optional
- 2 cups shredded Mexican-style cheese
- 2 tablespoons freshly chopped cilantro for serving optional
- 2 tablespoons freshly chopped green onion for serving optional
Preheat oven to 375 degrees.
Spray a 9x13 baking dish with cooking spray
Pour about 1/4 cup enchilada sauce on the bottom of baking dish.
Add a single layer of frozen ravioli.
Top with about 1/2 of the remaining sauce.
Sprinkle with 1 cup shredded cheese and top with half of the green chilies.
Repeat layers starting raviolis.
Cover with foil and bake for 35-40 minutes until center is cooked.
Remove foil and cook for about 10 minutes longer until hot and bubbly.
Let set for about 10 minutes.
Sprinkle with cilantro and green onions before serving.