Million Dollar Ravioli Casserole

Featured in Master the Art of Main Course Creation.

Bake up big flavors with this cozy dish—it's all about gooey ravioli, a zesty meat sauce, and a smooth ricotta blend with sour cream and a pinch of parsley. Mozzarella and Parm brown up on top and it's ready to eat after a short cool down. Quick to put together for a crowd and easy to tweak with even more veggies if you like.

Rana
Updated on Tue, 20 May 2025 23:44:59 GMT
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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.
A slice of Million Dollar Ravioli Casserole. Pin it
A slice of Million Dollar Ravioli Casserole. | flavorsenthusiasts.com

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.

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A close up of Million Dollar Ravioli Casserole. | flavorsenthusiasts.com

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.

Million Dollar Ravioli Casserole

Baked layers of tender ravioli, creamy ricotta, and rich meat sauce melt together in this comforting oven dish.

Prep Time
20 Minutes
Cook Time
45 Minutes
Total Time
65 Minutes
By: Rana

Category: Main Courses

Difficulty: Intermediate

Cuisine: Italian-American

Yield: 8 Servings (1 big pan)

Dietary: ~

Ingredients

→ Meat Sauce

01 680 g jarred marinara
02 2 cloves garlic, minced
03 1 small onion, diced up
04 450 g ground beef or Italian sausage meat

→ Pasta and Cheese Layers

05 200 g mozzarella, shredded
06 50 g Parmesan cheese, finely grated
07 710 g cheese ravioli, fresh or frozen

→ Ricotta Mixture

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

Instructions

Step 01

Let it hang out for 5–10 minutes to cool a bit. If you want, toss on more parsley. Cut and serve to whoever's hungry.

Step 02

Cover everything with foil so it stays moist. Pop it in the oven and let it bake for half an hour.

Step 03

Take off the foil and stick it back in the oven for 10–15 minutes. Wait for the cheese to look bubbly and golden on top.

Step 04

Scoop some meat sauce on the bottom of your greased dish. Throw down half the ravioli. Drop on half the ricotta mix, then half the rest of the meat sauce. Cover with 100 g of mozzarella. Now do it all again to use up your stuff and top with the last mozzarella and parmesan.

Step 05

Dump ricotta, cream cheese, sour cream, egg, parsley, salt, and pepper in a bowl. Stir til it's all blended and smooth.

Step 06

Brown the ground beef and onion in a big pan on medium heat. Drain out the fat. Add garlic and stir for another minute, just until you smell it. Pour in the marinara and let it all bubble for 5 minutes. Set aside.

Step 07

Crank the oven up to 190°C. Spray or wipe a 23 x 33 cm dish with a bit of oil so it doesn't stick.

Notes

  1. If you want extra veggies and flavor, add a layer of cooked mushrooms or some sautéed spinach when building.
  2. You can stack this whole thing the day before and keep it cold. If it's chilled, just give it 10 more minutes in the oven.
  3. Freeze it in one casserole or even as single pieces; let it thaw in the fridge overnight before cooking it up again.

Tools You'll Need

  • Big frying pan
  • Mixing bowl
  • 23 x 33 cm pan
  • Foil for covering

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • There's milk stuff inside.
  • It calls for eggs.
  • The ravioli and maybe some sauces have wheat, so gluten is in there.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 550
  • Total Fat: 31 g
  • Total Carbohydrate: 38 g
  • Protein: 30 g