Meatball and Ravioli Casserole

Meatball and Ravioli Casserole

Comfort food doesn't get much better--or easier--than this one-dish bake with prepared ravioli, meatballs, tomatoes, and plenty of cheese.

Prep Time



Total Time






(14.5-oz.) can diced tomatoes with Italian-style herbs, undrained
(12-oz.) jar beef gravy
teaspoon sugar
oz. frozen small round cheese-filled ravioli (about 22 ravioli)
frozen cooked Italian meatballs (about 8 oz.)
1 1/2
cups Green Giant® Frozen Mixed Vegetables
oz. (1 cup) shredded mozzarella cheese
  1. Spray 12x9-inch sheet of foil with nonstick cooking spray. In large bowl, combine tomatoes, gravy and sugar; mix well. Add frozen ravioli, frozen meatballs and mixed vegetables; mix well. Spoon into ungreased 11x8-inch (2-quart) glass baking dish. Cover with foil, sprayed side down; refrigerate at least 8 hours or overnight.
  2. Heat oven to 350°F. Bake covered for 40 minutes.
  3. Uncover baking dish; sprinkle cheese evenly over top. Bake uncovered an additional 10 to 15 minutes or until bubbly and thoroughly heated.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
Try a shredded Italian cheese blend instead of plain mozzarella.
Storage Tip
Cover the cooled casserole tightly with foil and refrigerate it for up to two days. For bag lunches, transfer the cooled casserole to single-serving microwave-safe containers with tight-fitting lids. Tote the casserole in an insulated lunch bag.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 690
    • (Calories from Fat 325),
  • Total Fat 36g
    • (Saturated Fat 16g,),
  • Cholesterol 240mg;
  • Sodium 2230mg;
  • Total Carbohydrate 47g
    • (Dietary Fiber 5g,
    • Sugars 10g),
  • Protein 49g;
Percent Daily Value*:
    • 3 Starch;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3 ;
    *Percent Daily Values are based on a 2,000 calorie diet.