Million Dollar Ravioli Casserole (Print Version)
# 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:
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.
02 -
Cover everything with foil so it stays moist. Pop it in the oven and let it bake for half an hour.
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.
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.
05 -
Dump ricotta, cream cheese, sour cream, egg, parsley, salt, and pepper in a bowl. Stir til it's all blended and smooth.
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.
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:
01 -
If you want extra veggies and flavor, add a layer of cooked mushrooms or some sautéed spinach when building.
02 -
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.
03 -
Freeze it in one casserole or even as single pieces; let it thaw in the fridge overnight before cooking it up again.