- 1 pound ground beef
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- 1 24-ounce jar spaghetti sauce (divided, with 2 ½ cups set aside)
- 1 25-ounce bag square frozen ravioli (divided into 3 I use cheese filled!)
- 2 cups mozzarella cheese (divided into 2 ½ cups and 1 full cup)
Preheat the oven to 350 degrees.
Next, in a medium skillet, brown ground beef with garlic and Italian seasoning. Be sure to drain the excess fat after you’ve finished browning.
Reserve 1 cup of spaghetti sauce and set it aside to use later. Add the rest of the remaining sauce to the browned ground beef. Stir all of these ingredients together well, and heat through.
Spray a 9x13 pan with non-stick cooking spray. Spread ½ cup of the reserved spaghetti sauce evenly over the bottom of the pan.
Using one-third of the ravioli, make a single layer over the sauce. Try to make sure that you are setting the ravioli out evenly in rows right next to each other. You don’t want to just dump the ravioli in or have it overlapping or laying on top of each other.
Next layer the top of the ravioli with half of the ground beef mixture. Then, sprinkle with ½ cup of the mozzarella cheese.
Start again from the beginning again by making a single layer of ravioli over the cheese. Top with the rest of the ground beef. Sprinkle ½ cup of mozzarella cheese.
Place the final one-third of the ravioli on top in nice even rows. Then, top with remaining ½ cup of reserved spaghetti sauce and sprinkle with remaining one cup of mozzarella cheese.
Bake the casserole at 350 degrees for 30-40 minutes or until the cheese is completely melted and the casserole is bubbling around the edges.