
Chilly night in or friends coming over? This hearty Million Dollar Ravioli Casserole is where it's at. Think soft ravioli nestled in rich, cheesy layers, topped with gooey mozzarella and a beefy marinara cooked until it's all bubbly and delicious. That first bite always makes everyone go quiet... except for happy sighs.
Easy Ingredients
- Egg: Helps hold the fluffy ricotta layer together
- Sour cream: Adds a creamy tanginess to the mix
- Ricotta cheese: Whole milk ricotta means fluffiest filling
- Cream cheese: Bring to room temp so it blends easily and ups the richness
- Cheese ravioli: Fresh or frozen is fine—just double check the inside is creamy and cheesy
- Ground beef or Italian sausage: Grab a good quality one for best taste
- Mozzarella cheese: Buy it in blocks and shred it—way better melt that way
- Garlic: Fresh minced garlic adds LOTS of flavor
- Parmesan cheese: Get a wedge and grate your own for extra yum
- Small onion: Sweet or yellow works best for the sauce
- Marinara sauce: Use whatever brand you love or some homemade if you’ve got it
- Salt and black pepper: Essential for bringing everything together flavor-wise
- Parsley: Chop up lots of fresh leaves for a pop of color and zing
Foolproof How-To
- Serve It Up:
- After baking, let it hang out for 5 to 10 minutes so the layers don’t fall apart. Add more chopped parsley if you like a green flourish on top.
- Time to Bake:
- Put on some foil to cover and bake for thirty minutes so all the cheesy goodness melts just right. Take off the foil and finish for another ten to fifteen minutes till the cheese has bubbly brown spots.
- Build Those Layers:
- Start with a thin meat sauce layer on the bottom, then put down half the ravioli. Slather on half the ricotta mix, spread half the rest of the sauce, and toss on a cup of mozzarella. Pop the rest of the ravioli on next, followed by the remaining ricotta and sauce, then top with the last of the mozzarella and all the Parmesan for crunch.
- Mix the Ricotta Stuffing:
- Grab a bowl and stir together ricotta, sour cream, room temp cream cheese, an egg, parsley, plus salt and pepper. Give it a good mix until it’s fluffy (and sneak a taste—you know you want to).
- Make the Meat Sauce:
- Bust out a big skillet and cook up beef and onion over medium heat. Stir it and break up the meat so nothing’s too chunky and onion turns nice and soft (around 7 mins). Drain excess grease. Add garlic, cook another minute for a great smell. Toss in your marinara, let it bubble for five minutes, then take it off the heat.
- Turn on the Oven:
- Start by preheating your oven to 375 F. Coat a 9x13 inch baking dish with some olive oil or nonstick spray to save yourself cleanup later.

Keeping It Fresh
Stash leftovers in the fridge for up to five days—just keep it tightly covered. Gently reheat in the oven so it stays bubbly. Freeze it for three months if you wrap it up with foil. Defrost overnight in the fridge and give it a little longer in the oven before digging in.
Swaps and Twists
Want it spicy? Try Italian sausage instead of beef. Going vegetarian? Skip the meat sauce and do sautéed mushrooms and spinach. Need non-dairy? Use plant-based cheese or ravioli. Don’t have sour cream? Greek yogurt does the trick in the ricotta layer.
Serving Ideas
Scoop out big slices and dunk 'em in garlic bread, plus a fresh salad on the side. Roast some veggies or steam green beans for more comfort. Kids usually vote for a side of sweet corn or peas. I like dusting with more Parmesan and a pinch of red pepper flakes for some zip.

Tradition and Origin Story
Baked dishes like this have been staples in Italian-American homes forever. They blend classic pasta nights with hearty Midwest one-pan dinners. Dishes stacked with layers and baked took off in America during the 1900s because you could feed a crowd and prep ahead. Just about every family has their own spin they whip up for holidays or slow weekend evenings.
Frequently Asked Questions
- → Can I use Italian sausage instead of ground beef?
Totally—swap in sausage for the beef or mix both for richer flavor. Just make sure it's cooked through before adding layers.
- → Is it better to use fresh or frozen ravioli?
Both kinds work. No need to defrost frozen ravioli—set them right in your pan and you're set.
- → Can I assemble this dish ahead of time?
Yep, you can build it the day before. Chill covered in the fridge, then tack on about 10 more minutes oven time if it's cold.
- → What other vegetables can I add?
Try tossing in some sautéed mushrooms, zucchini, or fresh spinach for a veggie-loaded twist.
- → How should leftovers be stored?
Keep any extras in a container in your fridge for a couple days, or stash them in the freezer for months. Warm up before digging in.
- → Is there a way to make this vegetarian?
Just skip the meat and use more veggies or plant-based crumbles in your sauce to keep it meat-free.