Introduction & Inspiration
When I think of comfort food that delivers both decadence and ease, this Million Dollar Ravioli Casserole always comes to mind. It’s cheesy, hearty, and satisfying in the way only baked pasta can be—but with the bonus of being wildly simple to assemble. Whether you’re hosting dinner guests or just craving a warm, cheesy dish after a long day, this casserole gives you all the rich, layered flavor of lasagna without the effort.
Nostalgic Appeal
Growing up, casseroles were the center of our family table. There was something special about the bubbling cheese, the slightly crisped edges, and that first scoop that melted everything together. This version brings all of that nostalgia with a modern shortcut—using cheese ravioli instead of layered noodles makes it feel like a throwback and an upgrade all at once.
Homemade Focus
What I love most about this dish is how homemade it feels, even though it’s built on some ready-made ingredients. A store-bought marinara sauce gets a boost from sautéed onions and garlic, while the ricotta layer is amped up with sour cream, cream cheese, and fresh herbs to give it that million-dollar richness. It’s the kind of meal that looks like you spent hours making it—but only you’ll know it came together in under an hour.
Flavor Goal
The goal here is depth and richness, balanced by creamy textures and familiar Italian flavors. The beefy marinara has a nice bite from garlic and onion, the ricotta mixture is smooth and velvety with just a hint of tang from the sour cream, and the ravioli give you little pockets of cheesy surprise in every bite. Topped with golden mozzarella and Parmesan, it’s a crowd-pleaser in every sense.
Ingredient Insights
Ground beef or Italian sausage adds a savory, meaty base. Onion and garlic bring aroma and flavor that turn a jar of marinara into something special. Cheese ravioli acts as both the pasta and filling—one less step to worry about. The ricotta layer is where the magic happens: cream cheese adds body, sour cream brings smoothness, and parsley cuts through the richness. Mozzarella melts into that gooey top layer we all love, while Parmesan gives it a sharp, salty finish.
Essential Equipment
You’ll need a large skillet for the meat sauce, a medium mixing bowl for the ricotta layer, and a 9×13-inch baking dish to build and bake the casserole. Aluminum foil helps prevent over-browning during baking.
List of Ingredients with Measurements
For the Casserole:
- 1 lb ground beef or Italian sausage
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 package (25 oz) frozen or fresh cheese ravioli
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
For the Ricotta Mixture:
- 1 cup ricotta cheese
- ½ cup sour cream
- 4 oz cream cheese, softened
- 1 large egg
- ¼ cup chopped fresh parsley (or 1 tsp dried parsley)
- ½ tsp salt
- ¼ tsp black pepper
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray or a drizzle of olive oil to keep everything from sticking later.
Step 2: Make the Meat Sauce
Heat olive oil in a large skillet over medium heat. Add the ground beef and chopped onion and cook for 5–7 minutes until the beef is browned and the onion is softened. Drain any excess fat. Stir in the minced garlic and cook for another minute until fragrant. Add the marinara sauce, reduce heat to low, and let it simmer for 5 minutes. Remove from heat and set aside.
Step 3: Mix the Ricotta Layer
In a medium bowl, combine the ricotta cheese, sour cream, softened cream cheese, egg, parsley, salt, and pepper. Mix until smooth. The mixture will be rich, creamy, and easy to spread over the ravioli.
Step 4: Assemble the Casserole
Spoon a thin layer of meat sauce on the bottom of the prepared baking dish to prevent sticking. Arrange half of the ravioli in a single layer. Spread half of the ricotta mixture over the ravioli, followed by half of the remaining meat sauce. Sprinkle with 1 cup of mozzarella. Repeat the layers with the remaining ravioli, ricotta mixture, meat sauce, and then finish with the last cup of mozzarella and all the Parmesan cheese.
Step 5: Bake to Perfection
Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake uncovered for an additional 10–15 minutes, until the cheese is melted, bubbly, and slightly golden on top.
Step 6: Let It Rest and Serve
Remove from the oven and let the casserole sit for 5–10 minutes before serving. This helps everything set up and makes scooping easier. Garnish with extra parsley if you’d like a pop of color.
Storage Instructions
Leftovers keep beautifully in an airtight container in the fridge for up to 4 days. You can also freeze the baked casserole for up to 2 months. To reheat, bake at 350°F until warmed through or microwave individual portions.
Troubleshooting (FAQ)
If the casserole seems too runny, let it rest longer before serving. Want it more saucy? Use an extra half-jar of marinara. Forgot to thaw your ravioli? You can use it straight from frozen—just bake for 5 minutes longer.
Tips and Variations
Swap ricotta with cottage cheese if you prefer a lighter version. Use spicy Italian sausage instead of ground beef for more kick. Add spinach to the ricotta layer for extra greens. You can also make it vegetarian by omitting the meat and adding sautéed mushrooms or zucchini.
Serving and Pairing Suggestions
Serve this casserole with garlic bread, a crisp Caesar salad, or roasted green beans for a complete meal. A glass of red wine like Chianti or a simple sparkling water with lemon pairs beautifully.
Nutritional Info
This dish is indulgent, hearty, and packed with protein and comforting carbs. You can make it a little lighter by using low-fat cheese or turkey sausage, but even as-is, it’s well-balanced and satisfying.
Million Dollar Ravioli Casserole
Description
This Million Dollar Ravioli Casserole is layered with ricotta, marinara, cheese ravioli, and meat sauce. It’s easy to make, freezer-friendly, and perfect for cozy dinners.
Ingredients
For the Casserole:
-
1 lb ground beef or Italian sausage
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1 jar (24 oz) marinara sauce
-
1 package (25 oz) frozen or fresh cheese ravioli
-
2 cups shredded mozzarella cheese
-
½ cup grated Parmesan cheese
For the Ricotta Mixture:
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1 cup ricotta cheese
-
½ cup sour cream
-
4 oz cream cheese, softened
-
1 large egg
-
¼ cup chopped fresh parsley (or 1 tsp dried parsley)
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½ tsp salt
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¼ tsp black pepper
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray or a drizzle of olive oil to keep everything from sticking later.
Step 2: Make the Meat Sauce
Heat olive oil in a large skillet over medium heat. Add the ground beef and chopped onion and cook for 5–7 minutes until the beef is browned and the onion is softened. Drain any excess fat. Stir in the minced garlic and cook for another minute until fragrant. Add the marinara sauce, reduce heat to low, and let it simmer for 5 minutes. Remove from heat and set aside.
Step 3: Mix the Ricotta Layer
In a medium bowl, combine the ricotta cheese, sour cream, softened cream cheese, egg, parsley, salt, and pepper. Mix until smooth. The mixture will be rich, creamy, and easy to spread over the ravioli.
Step 4: Assemble the Casserole
Spoon a thin layer of meat sauce on the bottom of the prepared baking dish to prevent sticking. Arrange half of the ravioli in a single layer. Spread half of the ricotta mixture over the ravioli, followed by half of the remaining meat sauce. Sprinkle with 1 cup of mozzarella. Repeat the layers with the remaining ravioli, ricotta mixture, meat sauce, and then finish with the last cup of mozzarella and all the Parmesan cheese.
Step 5: Bake to Perfection
Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake uncovered for an additional 10–15 minutes, until the cheese is melted, bubbly, and slightly golden on top.
Step 6: Let It Rest and Serve
Remove from the oven and let the casserole sit for 5–10 minutes before serving. This helps everything set up and makes scooping easier. Garnish with extra parsley if you’d like a pop of color.
Storage Instructions
Leftovers keep beautifully in an airtight container in the fridge for up to 4 days. You can also freeze the baked casserole for up to 2 months. To reheat, bake at 350°F until warmed through or microwave individual portions.
Recipe Summary and Q&A
Million Dollar Ravioli Casserole is everything you want in a baked pasta dish—cheesy, creamy, layered, and full of flavor. It’s easy to assemble, perfect for make-ahead dinners, and always a hit at the table. Whether it’s your first time or your tenth, this is one recipe that never disappoints.
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If you try this casserole, I’d love to hear your twist—did you use sausage, add veggies, or go big on the cheese? Leave a comment, tag your version, or save this for your next comfort-food craving. Let’s keep the dinners delicious, easy, and full of flavor—one baked dish at a time.