High Protein Beef Ravioli Pasta Bake
Packed with protein and full of flavour, this Ravioli Bake is the ultimate comfort food. A rich tomato sauce made with beef and pork mince is layered with beef ravioli, cottage cheese, and spinach, then finished with melted cheese on top. This is perfect balance of flavour and fuel.
Serves
8
Prep time
5 minutes
Cooking time
50 minutes
Helpful Tips
Storage
- Fridge: Allow the bake to cool completely, then cover tightly with foil or transfer portions into airtight containers. Store in the fridge for up to 3 days.
- Freezer: Portion into freezer-safe containers (or wrap individual squares tightly in gladwrap + foil). Store for up to 2 months. Defrost overnight in the fridge before reheating.
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Substitutions
Serving Suggestions
Pair with a simple green salad dressed in olive oil and balsamic.
Helpful Tips
Storage
- Fridge: Allow the bake to cool completely, then cover tightly with foil or transfer portions into airtight containers. Store in the fridge for up to 3 days.
- Freezer: Portion into freezer-safe containers (or wrap individual squares tightly in gladwrap + foil). Store for up to 2 months. Defrost overnight in the fridge before reheating.
Substitutions
Serving Suggestions
Pair with a simple green salad dressed in olive oil and balsamic.
Ingredients
- 2 packets (1.26kg) beef ravioli
For the Meat sauce:
- 1 tbsp olive oil
- 500g beef mince
- 500g pork mince
- 440g tomato passata
- 1 small onion, finely diced
- 1 small carrot, finely diced
- 1 celery stalk, finely diced
- 2 cloves garlic, minced
- Salt & pepper, to taste
For the Cottage Cheese & Spinach Mixture:
- 500g cottage cheese
- 4 handfuls spinach leaves
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1/4 tsp nutmeg
For the Layering:
- 30g grated Parmesan cheese
- 200g thinly sliced mozzarella
Directions
- Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the beef and pork mince, then cook until browned, breaking up the meat as it cooks.
- Once browned, reduce the heat to medium and add the diced onion, carrot, celery, and garlic. Sauté for 3–4 minutes until the vegetables have softened.
- Pour in the tomato passata, stir to combine, and season with salt and pepper to taste. Let the sauce simmer for 10 minutes, allowing the flavours to meld.
- In a separate pan, drizzle olive oil and cook the spinach over medium heat until wilted (about 3–4 minutes).
- Once the spinach has wilted, transfer it to a bowl and let it cool slightly.
- In a separate bowl, combine the cottage cheese and cooked spinach. Season with salt, pepper and nutmeg. Mix thoroughly.
- Cook the ravioli according to the packet directions. Once cooked, drain and set aside.
- Preheat your oven to 180°C (350°F).
- In a large baking dish, start by spooning a small amount of meat sauce to cover the bottom. Add a layer of cooked ravioli. Spread a generous layer of the cottage cheese and spinach mixture over the ravioli. Spoon over more of the beef sauce, making sure to cover evenly. Repeat the layering process, finishing with a layer of grated Parmesan and sliced mozzarella on top.
- Place the dish in the oven and bake for 20-25 minutes, or until the bake is heated through and the cheese is bubbling and golden. For a more golden and crispy top, place the dish under the grill for an additional 5 minutes.
- Remove the bake from the oven and let it rest for a few minutes before serving. Divide into portions and enjoy!
Ingredients
- 2 packets (1.26kg) beef ravioli
For the Meat sauce:
- 1 tbsp olive oil
- 500g beef mince
- 500g pork mince
- 440g tomato passata
- 1 small onion, finely diced
- 1 small carrot, finely diced
- 1 celery stalk, finely diced
- 2 cloves garlic, minced
- Salt & pepper, to taste
For the Cottage Cheese & Spinach Mixture:
- 500g cottage cheese
- 4 handfuls spinach leaves
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1/4 tsp nutmeg
For the Layering:
- 30g grated Parmesan cheese
- 200g thinly sliced mozzarella
Directions
- Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the beef and pork mince, then cook until browned, breaking up the meat as it cooks.
- Once browned, reduce the heat to medium and add the diced onion, carrot, celery, and garlic. Sauté for 3–4 minutes until the vegetables have softened.
- Pour in the tomato passata, stir to combine, and season with salt and pepper to taste. Let the sauce simmer for 10 minutes, allowing the flavours to meld.
- In a separate pan, drizzle olive oil and cook the spinach over medium heat until wilted (about 3–4 minutes).
- Once the spinach has wilted, transfer it to a bowl and let it cool slightly.
- In a separate bowl, combine the cottage cheese and cooked spinach. Season with salt, pepper and nutmeg. Mix thoroughly.
- Cook the ravioli according to the packet directions. Once cooked, drain and set aside.
- Preheat your oven to 180°C (350°F).
- In a large baking dish, start by spooning a small amount of meat sauce to cover the bottom. Add a layer of cooked ravioli. Spread a generous layer of the cottage cheese and spinach mixture over the ravioli. Spoon over more of the beef sauce, making sure to cover evenly. Repeat the layering process, finishing with a layer of grated Parmesan and sliced mozzarella on top.
- Place the dish in the oven and bake for 20-25 minutes, or until the bake is heated through and the cheese is bubbling and golden. For a more golden and crispy top, place the dish under the grill for an additional 5 minutes.
- Remove the bake from the oven and let it rest for a few minutes before serving. Divide into portions and enjoy!
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Dinner
Weeknight dinners
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Beef