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Prep Time: 15 minutes
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Cook Time: 25-30 minutes
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Total Time: 40-45 minutes
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Difficulty: Easy
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Servings: 6-8
Ingredients
For the Meat Sauce:
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1 lb (450g) ground beef (or Italian sausage, or a mix)
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1 small yellow onion, finely diced
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3 cloves garlic, minced
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1 (24 oz) jar of your favorite marinara or pasta sauce
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1 (14.5 oz) can petite diced tomatoes, drained
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1 teaspoon dried Italian seasoning
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Salt and freshly ground black pepper, to taste
For the “Million Dollar” Creamy Filling:
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8 oz (226g) cream cheese, softened to room temperature
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1 cup (240g) whole milk ricotta cheese
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¼ cup (25g) grated Parmesan cheese
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½ teaspoon garlic powder
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Fresh parsley or basil, chopped (for garnish)
For the Ravioli & Topping:
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2 (20 oz) packages refrigerated cheese ravioli (do not thaw if frozen)
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2 cups (226g) shredded mozzarella cheese, divided
Instructions
1. Preheat and Prep (5 minutes)
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
2. Make the Meat Sauce (10 minutes)
In a large skillet or Dutch oven over medium-high heat, brown the ground beef and diced onion. Cook, breaking the meat up with a spoon, until the beef is no longer pink and the onions are soft, about 5-7 minutes. If there’s a lot of excess fat, carefully drain it off.
Add the minced garlic and cook for another minute until fragrant. Stir in the marinara sauce, drained diced tomatoes, and Italian seasoning. Bring the sauce to a simmer, then reduce the heat to low and let it gently bubble while you prepare the creamy filling. Season with salt and pepper to taste.
3. Create the “Million Dollar” Filling (5 minutes)
In a medium bowl, combine the softened cream cheese, ricotta cheese, grated Parmesan, and garlic powder. Mix with a spatula or hand mixer until the mixture is completely smooth, creamy, and well-combined. This is the secret to that luxuriously rich flavor!
4. Assemble the Casserole (5 minutes)
Now for the fun part—layering!
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First Layer: Spread about 1 cup of the meat sauce evenly over the bottom of your prepared baking dish. This prevents the ravioli from sticking.
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Ravioli Layer: Arrange a single layer of the refrigerated cheese ravioli over the sauce. You’ll likely use one whole package for this layer. It’s okay if they touch slightly, but try not to overlap them too much.
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Creamy Layer: Drop spoonfuls of the cream cheese mixture all over the ravioli. Don’t worry about spreading it perfectly; it will melt and spread as it bakes. Gently dollop and nudge it into an even-ish layer.
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Sauce & Cheese Layer: Sprinkle 1 cup of the shredded mozzarella cheese over the creamy layer.
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Repeat: Add the remaining ravioli in another single layer. Top with the rest of the meat sauce, making sure to cover all the ravioli. Finally, sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
5. Bake to Golden Perfection (25-30 minutes)
Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. The foil traps steam, ensuring the ravioli cooks through perfectly.
Carefully remove the foil and bake for another 5-10 minutes, or until the casserole is hot and bubbly, and the cheese on top is melted and just starting to turn golden brown in spots.
6. Rest and Serve
Remove the casserole from the oven and let it rest for at least 10 minutes before serving. This crucial step allows the layers to set, making it much easier to cut and serve neat squares. Garnish with fresh chopped parsley or basil for a pop of color and freshness. Serve with a simple green salad and some crusty garlic bread for the ultimate meal.
Chef’s Tips
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Make it Spicy: Use hot Italian sausage instead of ground beef and add a pinch of red pepper flakes to the sauce.
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Shortcut Sauce: For an even quicker version, use a good quality jarred sauce. Rao’s or a similar brand makes a big difference.
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Ravioli Variety: Feel free to experiment! Spinach and cheese ravioli or even a four-cheese blend would be delicious.
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Make Ahead: You can assemble the entire casserole (without baking) up to 24 hours in advance. Cover and refrigerate. When ready to bake, you may need to add an extra 10-15 minutes to the covered baking time since you’ll be starting from cold.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
*Please note: The following nutrition information is an estimate and will vary based on the specific brands of ingredients used. It is calculated for approximately 1/8th of the casserole.*
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Calories: 645
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Total Fat: 34g
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Saturated Fat: 18g
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Cholesterol: 112mg
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Sodium: 1150mg
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Total Carbohydrates: 48g
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Dietary Fiber: 5g
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Total Sugars: 11g
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Protein: 34g