Preheat your oven to 375°F (190°C).

Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart, until browned and no pink remains (about 6–8 minutes). Drain excess fat.

Stir in the Italian seasoning, a pinch of salt and pepper, and pour in the marinara sauce. Reduce heat and simmer for 3–5 minutes.

Spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish.

Arrange half of the refrigerated ravioli in a single layer over the sauce.

Spoon half of the remaining sauce over the ravioli, then sprinkle with half of the mozzarella.

Repeat with another layer of the remaining ravioli, the rest of the sauce, and the remaining mozzarella.

Sprinkle the grated Parmesan evenly over the top.

Cover the dish tightly with aluminum foil and bake for 30 minutes.

Remove the foil and bake an additional 10–15 minutes until the cheese is bubbly and golden.

Let the casserole rest for 5–10 minutes before cutting. Garnish with fresh basil and serve.