Choo-choo! All aboard! Even if you can’t take a trip to the City of Bridges yourself, you can give your taste buds a Ticket-to-Venice Bake! It’s a well-rounded flavor trip, with a rich, herbaceous tomato sauce filled with savory beef, tender cheesy ravioli, and plenty of melty cheese. All the Italian classics combine to help make this Ticket-to-Venice Bake a true vacation for your senses!

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  • 1 teaspoon vegetable oil
  • 1/2 pound ground sirloin
  • 2 plum tomatoes, diced
  • 1 small yellow onion, minced
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 (24-ounce) jar tomato and basil pasta sauce
  • 1/4 cup fresh parsley, chopped, plus more, to taste, for garnish
  • 1 (5-ounce) bag fresh baby spinach, roughly chopped
  • 1 (8-ounce) package Italian cheese blend, shredded
  • 1 (24-ounce) package frozen cheese ravioli
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Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Spray a 9×13-inch baking dish with cooking spray.

Step 3 –In a small Dutch oven, heat the oil over medium-high heat.

Step 4 –Add the beef and cook until browned and crumbly, about 5-7 minutes.

Step 5 –Stir in the tomatoes, the onion, the garlic, the salt, the black pepper, and the red pepper and cook until all the vegetables are tender, about 5 minutes.

Step 6 –Stir in the pasta sauce and 1/4 cup of the parsley and cook until heated through.

Step 7 –Spread 1/3 of the sauce in the bottom of the prepared pan.

Step 8 –Layer in 1/2 of the spinach, 1/2 cup of the shredded cheese, and 1/2 of the ravioli.

Also Read:  Johnny Marzetti Casserole

Step 9 –Repeat the layers once.

Step 10 –Top with the remaining sauce and the remaining cheese.

Step 11 –Bake until the raviolis are tender, about 30-35 minutes.

Step 12 –Let the bake stand for 10 minutes.

Step 13 –Garnish with the extra parsley and serve.