Pin
This Million Dollar Ravioli Casserole is my go-to when I want a crowd-pleasing dinner with that special wow factor but do not want to spend all evening in the kitchen. Layers of cheesy ravioli, creamy ricotta, and hearty meat sauce come together for a comforting meal that gets cheers every single time at the table.
When I first made this for my family, everyone went back for seconds and even teenagers asked for the recipe. Now it is my signature potluck dish and always gets rave reviews.
Ingredients
- Ground beef or Italian sausage: brings robust flavor and protein. Choose a good-quality meat without too much fat
- Small onion: lends sweetness and depth. Use a firm onion with no soft spots
- Garlic: gives a savory punch. Use fresh cloves for bold flavor
- Jarred marinara sauce: saves time while adding slow-simmered taste. Go for a brand with good tomatoes and simple ingredients
- Cheese ravioli: forms the base. Both frozen and fresh work well, but choose one with plenty of cheese filling and sturdy pasta
- Mozzarella cheese: melts into gooey layers. For best melt, shred your own from a block
- Parmesan cheese: adds nutty richness. Look for real Parmigiano Reggiano if you can
- Ricotta cheese: creates a creamy ricotta mixture. Whole milk ricotta makes it extra rich
- Sour cream: adds tang and silkiness. Choose full-fat for the best texture
- Cream cheese: gives extra creaminess. Softened to blend smoothly
- Egg: sets the filling so it does not run. Use a large fresh egg
- Fresh parsley: brightens up the flavors. Curly or flat leaf work fine
- Salt and black pepper: to make all the flavors pop
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit and lightly grease a nine by thirteen inch baking dish with oil so nothing sticks later
- Prepare the Meat Sauce:
- Cook the ground beef and chopped onion in a large skillet over medium heat for about seven minutes until the beef is browned and the onion is soft. Drain any excess fat so the casserole is not greasy. Stir in the minced garlic and cook just until you smell it about one minute for best flavor. Pour in the marinara and let it simmer for five minutes so the flavors blend. Take off the heat and set aside
- Make the Ricotta Mixture:
- Mix the ricotta cheese sour cream and softened cream cheese with the egg parsley salt and pepper in a bowl until completely combined and smooth. This mixture should look creamy without any lumps
- Assemble the Casserole:
- Spread a thin layer of the meat sauce in the bottom of your baking dish so the ravioli does not stick. Arrange half of the ravioli in a single snug layer. Drop spoonfuls of the ricotta mixture over the ravioli and spread gently. Add half the remaining meat sauce on top then sprinkle with half of the mozzarella cheese. Repeat all the layers one more time using the rest of the ravioli ricotta mixture meat sauce and finishing with the remaining mozzarella and Parmesan cheese on top
- Bake:
- Cover tightly with foil so the cheese does not brown too quickly. Place in the oven and bake for thirty minutes to heat through. Remove the foil and continue baking for ten to fifteen minutes until the top is golden and bubbly. If you like a crispier cheese top let it go an extra few minutes
- Serve:
- Take the casserole out and let it cool for five to ten minutes so it sets and slices neatly. Sprinkle with fresh parsley for a pop of color if you want. Serve up big scoops and enjoy
Pin
My favorite part is the cheesy edge pieces the ones that always get a little more golden and bubbly. My kids love sneaking a taste before it cools and those moments always turn dinner into a cozy family event.
Making Ahead and Storing
This casserole is perfect for prepping in advance. You can assemble everything up to a day ahead and stash it in the fridge covered. When you are ready to bake add about ten extra minutes to the oven time if it is going in cold straight from the fridge. Leftovers keep well for about four days in a sealed container and reheat perfectly in the microwave or oven. For longer storage this dish freezes beautifully. Just wrap up the entire casserole in foil and freeze for up to three months. Thaw overnight in the fridge before reheating
Ingredient Swaps
Feel free to switch the ground beef for Italian sausage if you want a spicier flavor. Turkey or chicken sausage works too for something lighter. For extra vegetables stir fresh spinach or sautéed mushrooms into the ricotta mixture or the meat sauce before assembling. You can even use spinach or beef ravioli for a twist
Serving Suggestions
A crisp green salad dressed with lemon vinaigrette makes the perfect fresh counterpoint to all the richness in this casserole. Garlic bread or a simple baguette slices are also great for soaking up any extra sauce. For a fun presentation try scooping into individual oven-safe dishes for personal casseroles
Pin
A Dish With a Story
Million Dollar Ravioli Casserole takes inspiration from both classic baked ziti and southern style million dollar spaghetti. What makes it special is that triple cheese layer in the center making every bite creamy and decadent. It brings the best of Italian American comfort to family tables with a few smart shortcuts that do not sacrifice flavor
Frequently Asked Questions About the Recipe
- → Can I use sausage instead of ground beef?
Absolutely! Italian sausage works wonderfully and will add extra flavor to the overall dish.
- → Should I thaw the frozen ravioli first?
No need to thaw—frozen ravioli can go straight into the baking dish, just add a few extra minutes to the bake time if desired.
- → Can this meal be made ahead?
Yes, the casserole can be assembled and refrigerated a day ahead. Increase bake time by about 10 minutes if starting from cold.
- → What vegetables pair well in the layers?
Spinach, sautéed mushrooms, or chopped zucchini are excellent additions for extra texture and nutrition.
- → Is it suitable for freezing?
Yes, the casserole freezes well. Cover tightly and freeze for up to 3 months. Thaw before reheating and baking.
- → Which cheeses can be substituted?
Try cottage cheese in place of ricotta, or swap out mozzarella for provolone or fontina as desired.