Million Dollar Ravioli Casserole (Print Version)
# Ingredients:
→ Meat Sauce
01 -
450 g ground beef or Italian sausage
02 -
1 small onion, finely chopped
03 -
2 garlic cloves, minced
04 -
680 g marinara sauce
→ Pasta and Cheese Layers
05 -
710 g frozen or fresh cheese ravioli
06 -
200 g shredded mozzarella cheese
07 -
50 g grated Parmesan cheese
→ Ricotta Mixture
08 -
250 g ricotta cheese
09 -
120 g sour cream
10 -
115 g cream cheese, softened
11 -
1 large egg
12 -
15 g fresh parsley, chopped or 1 tsp dried parsley
13 -
0.5 tsp salt
14 -
0.25 tsp black pepper
# Instructions:
01 -
Preheat oven to 190°C. Lightly grease a 23 x 33 cm baking dish with nonstick spray or olive oil.
02 -
In a large skillet over medium heat, cook ground beef and onion until meat is browned and onion softens, approximately 5–7 minutes. Drain excess fat. Add garlic and cook for 1 minute, stirring until fragrant. Stir in marinara sauce and simmer for 5 minutes. Set aside.
03 -
In a medium bowl, combine ricotta cheese, sour cream, softened cream cheese, egg, parsley, salt, and black pepper. Stir until mixture is smooth and well blended.
04 -
Spread a thin layer of meat sauce over the base of the prepared baking dish. Layer half of the ravioli evenly over the sauce. Spoon half of the ricotta mixture over the ravioli, then add half of the remaining meat sauce. Sprinkle with 100 g of mozzarella cheese. Repeat with remaining ravioli, ricotta mixture, remaining meat sauce, and finish with remaining mozzarella and all Parmesan cheese.
05 -
Cover the assembled dish with aluminum foil. Bake in preheated oven for 30 minutes.
06 -
Remove foil and bake an additional 10–15 minutes until cheese is golden and bubbling.
07 -
Allow casserole to rest for 5–10 minutes before serving. Garnish with extra parsley if desired.
# Notes:
01 -
For added flavor and nutrition, consider layering in sautéed spinach or mushrooms.
02 -
The dish can be assembled up to one day ahead; refrigerate and add 10 minutes to bake time if chilled.
03 -
Freeze whole or in portions for up to 3 months; thaw overnight in the refrigerator before baking.