Description
A decadent, layered pasta dish combining cheese-filled ravioli with a rich meat sauce and a creamy three-cheese mixture. This hearty casserole delivers restaurant-quality flavor with minimal effort, perfect for family dinners or special occasions.
Ingredients
Scale
- For the Casserole:
- 1 lb ground beef (or Italian sausage)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 package (25 oz) frozen or fresh cheese ravioli
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- For the Ricotta Mixture:
- 1 cup ricotta cheese
- 1/2 cup sour cream
- 4 oz cream cheese, softened
- 1 large egg
- 1/4 cup chopped fresh parsley (or 1 tsp dried parsley)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the Oven
- Preheat your oven to 375°F (190°C). This temperature ensures the casserole cooks evenly, melting the cheeses perfectly while heating the ravioli through. Grease a 9×13-inch baking dish with nonstick spray or a little olive oil to prevent sticking and make cleanup easier.
- Prepare the Meat Sauce
- In a large skillet over medium heat, cook the ground beef and onion until the meat is browned and the onion is softened, about 5-7 minutes. Drain any excess fat to prevent a greasy casserole. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it. Stir in the marinara sauce and simmer for 5 minutes to allow the flavors to meld together. Remove from heat and set aside.
- Make the Ricotta Mixture
- In a medium bowl, combine the ricotta cheese, sour cream, cream cheese, egg, parsley, salt, and pepper. Mix until smooth and creamy. This rich mixture creates the “million dollar” creaminess that makes this casserole special. The egg helps bind everything together during baking.
- Assemble the Casserole
- Spread a thin layer of the meat sauce on the bottom of the prepared baking dish to prevent the ravioli from sticking. Arrange half of the ravioli in a single layer over the sauce. Spread half of the ricotta mixture over the ravioli, followed by half of the remaining meat sauce. Sprinkle with 1 cup of mozzarella cheese. Repeat the layers with the remaining ravioli, ricotta mixture, meat sauce, and finish with the remaining mozzarella and Parmesan cheeses.
- Bake
- Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes. The foil prevents the cheese from browning too quickly while the casserole heats through. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly with golden brown spots on top.
- Serve
- Let the casserole cool for 5-10 minutes before serving. This resting period allows the layers to set slightly, making it easier to serve intact portions. Garnish with extra parsley if desired for a fresh touch of color and flavor.
Notes
- For a spicier version, use hot Italian sausage instead of ground beef or add 1/2 teaspoon of red pepper flakes to the meat sauce.
- The casserole can be assembled up to 24 hours in advance and refrigerated until ready to bake. Add 10-15 minutes to the covered baking time if cooking from cold.
- Leftover casserole can be refrigerated for up to 3 days or frozen for up to 2 months.
- For a lighter version, use part-skim cheeses and lean ground turkey instead of beef.
- Fresh basil makes an excellent alternative to parsley for garnish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 520
- Sugar: 6g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg