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1 pound of lean ground meat
1 jar of spaghetti sauce, approximately 24 ounces
1 bag of approximately 25 ounces of cheese ravioli in a square shape (no need to defrost)
1 1/3 cups grated mozzarella cheese, divided
Preheat the oven to 350 degrees F.
In a medium skillet, shred and brown the ground meat over medium heat until completely browned. Drain off excess fat.
Set aside ¾ cup spaghetti sauce; set aside. Add remaining spaghetti sauce to pan with ground beef. Stir well and then cover and cook over medium-low heat for 10 minutes, stirring occasionally.
Spread the ¼ cup of reserved spaghetti sauce in the bottom of a 9×13-inch glass baking dish. Arrange one third of the frozen ravioli in a single layer in the pan.
Cover the ravioli in the pan with half the ground meat mixture, then sprinkle with 1/3 cup grated mozzarella cheese.
Place another 1/3 of the frozen ravioli in a single layer over the meat sauce and cheese. Cover with the rest of the meat sauce and another 1/3 cup of grated mozzarella cheese.
Place the last 1/3 of the frozen ravioli on the pan. Cover with the rest of ½ cup of the spaghetti sauce. Sprinkle with the remaining 2/3 cup of grated mozzarella cheese.
Bake the casserole at 350F for 30-40 minutes, until the cheese is completely melted and begins to bubble around the edges.