Italian night is best when your two favorite pastries are combined.
1 pound of ground beef
1/2 medium onion, chopped
Freshly ground black pepper
2 cloves garlic, minced
1 (32-oz.) marinara pitcher
16 ounces of whole milk ricotta
1 large egg
1 cup freshly grated Parmesan, divided
1/4 c. of freshly cut basil, more for the garnish
1 tsp. garlic powder
2 oz. packages of frozen cheese ravioli
2 c. crushed mozzarella
Preheat the oven to 350º and grease a 9″-x-13″ baking tray with cooking spray. Heat a large non-stick pan over medium heat and add the ground beef and onion. Season with salt and pepper and cook until the meat is browned and the onion is soft, about 10 minutes, then drain the fat and return to the pan. Add garlic and marinara, then reduce heat and simmer to blend flavors, 5 minutes.
Meanwhile, in a medium bowl, add ricotta, egg, 1/4 cup Parmesan, basil, garlic powder and season with salt and pepper. Stir to combine.
Spread 1/3 of the meat sauce in the prepared pan. Cover with a single layer of ravioli, half of the remaining meat sauce, half of the ricotta mixture and half of the mozzarella and parmesan mixture. Repeat the layers, finishing with the cheeses.
Cover the pan with aluminum foil and bake for 30 minutes. Remove foil and bake until golden and bubbly, 15 minutes more. Sprinkle with remaining basil and serve.