Million Dollar Ravioli Casserole (Print-Friendly Version)

Cheesy ravioli baked with rich meat sauce and creamy ricotta for a comforting and satisfying meal.

# Ingredients:

→ Main Components

01 - 450 g ground beef or Italian sausage
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 680 g marinara sauce
05 - 710 g frozen or fresh cheese ravioli
06 - 200 g shredded mozzarella cheese
07 - 50 g grated Parmesan cheese

→ Ricotta Layer

08 - 250 g ricotta cheese
09 - 120 g sour cream
10 - 115 g cream cheese, softened
11 - 1 large egg
12 - 15 g chopped fresh parsley or 1 tsp dried parsley
13 - 0.5 tsp salt
14 - 0.25 tsp black pepper

# Steps:

01 - Preheat oven to 190°C. Grease a 33 x 23 cm baking dish with nonstick spray or a small amount of olive oil.
02 - In a large skillet over medium heat, cook ground beef and onion until beef is browned and onion is softened, about 5–7 minutes. Drain excess fat. Add minced garlic and sauté for 1 minute. Stir in marinara sauce and simmer for 5 minutes. Remove from heat.
03 - In a medium bowl, blend ricotta cheese, sour cream, cream cheese, egg, parsley, salt, and black pepper until smooth and creamy.
04 - Spread a thin layer of meat sauce in the prepared baking dish. Arrange half of the ravioli in a single layer over the sauce. Evenly spread half of the ricotta mixture over the ravioli, then half of the remaining meat sauce. Sprinkle with 100 g of mozzarella cheese. Repeat with remaining ravioli, ricotta mixture, meat sauce, and finish with remaining mozzarella and all Parmesan cheese.
05 - Cover dish with aluminum foil and bake for 30 minutes. Remove foil and bake for 10–15 more minutes, or until cheese is thoroughly melted and bubbling.
06 - Allow to cool for 5–10 minutes before serving. Garnish with additional parsley if desired.

# Notes & Tips:

01 - Enhance the dish by adding fresh spinach or sautéed mushrooms between layers for added vegetables.
02 - For advance preparation, assemble and refrigerate up to one day ahead. Increase baking time by 10 minutes if chilled.
03 - Casserole may be frozen for up to 3 months. Thaw overnight in the refrigerator before baking.

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