The Recipe Critic · by Alyssa Rivers★ 5.0 (5)
Baked Ravioli
NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 51%
CARBS 26G25% OF CAL
3G FIBER0G ADDED0G INTRINSIC18G OTHER5G TOTAL SUGAR
FAT 25G54% OF CAL
11G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Refrigerated ravioli baked in a meat sauce with melted mozzarella and parmesan. A quick, comforting pasta dish for weeknight dinner.
mainitalianpastacasserolebeef🥧 baking dish🥄 saucepan🔥 ovengluten free
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 16 ounce refrigerated ravioli (I used four cheese)
- 1 pound ground beef
- 1 Tablespoon Italian Seasoning
- 3 cups homemade marinara (or store-bought)
- 2 cups mozzarella cheese (shredded)
- 1/4 cup grated parmesan cheese
- freshly chopped basil (for garnish)
At a glance
PER SERVING · TIME 40M
CAL 21%·PRO 51%
CARBS 26G25% OF CAL
3G FIBER0G ADDED0G INTRINSIC18G OTHER5G TOTAL SUGAR
FAT 25G54% OF CAL
11G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1043mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 486mg
- Calcium
- 391mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1043MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.