Decadent Million Dollar Ravioli Casserole Recipe
So you want something cheesy, saucy, and wildly comforting… but you also don’t want to roll out pasta dough like you’re auditioning for an Italian cooking show? Same. That’s where this Decadent Million Dollar Ravioli Casserole Recipe steps in like a weeknight superhero.
It tastes like you spent hours layering love into a baking dish. In reality? You stacked a few ingredients, tossed them in the oven, and let it do its thing. We love low effort, high-reward energy.
Why This Recipe Is Awesome
First of all, it uses store-bought ravioli. Yes, we’re skipping the dramatic flour cloud moment. And no, we’re not apologizing.
Second, it layers creamy cheese, rich meat sauce, and tender ravioli into one bubbling, golden masterpiece. It’s basically lasagna’s easier, less stressful cousin.
And let’s not ignore the name. “Million Dollar” isn’t just for flair. It tastes rich, indulgent, and slightly over-the-top in the best way. It’s the kind of dish that makes people ask, “Wait… you made this?”
Key tip: Let it rest 10 minutes before slicing. I know, patience is hard. But cutting too soon turns it into a cheesy landslide.
Ingredients You’ll Need
No complicated shopping lists. Just comfort food staples.
- 1 (25 oz) bag frozen cheese ravioli
- 1 lb ground beef or Italian sausage
- 1 jar (24 oz) marinara sauce
- 1 teaspoon Italian seasoning
- 1 cup ricotta cheese
- 1 cup sour cream
- 1 package (8 oz) cream cheese, softened
- 2 cups shredded mozzarella
- ½ cup grated parmesan
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Fresh parsley (optional, but it makes you look fancy)
That creamy layer? That’s the “million-dollar” magic right there.
Step-by-Step Instructions
1. Brown the Meat
Heat a skillet over medium heat. Add the ground beef or sausage and cook until browned. Break it up as it cooks and drain excess grease.
Add garlic and stir for about 30 seconds. Then mix in marinara sauce and Italian seasoning. Let it simmer for 5 minutes so the flavors wake up.
2. Make the Creamy Layer
In a bowl, combine ricotta, sour cream, and softened cream cheese. Stir until smooth and creamy.
Add a pinch of salt and pepper. Taste it. Try not to eat it with a spoon. (No judgment if you do.)
3. Layer Like a Pro
Preheat your oven to 375°F (rookie mistake: forgetting this step).
Spread a thin layer of meat sauce on the bottom of a greased 9×13 baking dish. Add half the frozen ravioli in a single layer. Spoon half the creamy mixture over it, then add more meat sauce and a sprinkle of mozzarella.
Repeat the layers: ravioli, creamy mixture, sauce, and finish with mozzarella and parmesan on top.
4. Bake to Golden Perfection
Cover with foil and bake for 30 minutes. Remove the foil and bake another 10–15 minutes until bubbly and golden on top.
Let it rest for 10 minutes before serving. This helps it set up beautifully instead of sliding everywhere.
Common Mistakes to Avoid
Let’s keep this casserole classy, shall we?
- Skipping the resting time. You’ll regret the cheesy chaos.
- Overloading with sauce. Too much = soup situation.
- Not softening the cream cheese. Lumpy filling is not the vibe.
- Using low-quality marinara. The sauce matters. Choose one you actually like.
And please, don’t forget to grease the baking dish. Scraping stuck cheese off the bottom is not fun.
Alternatives & Substitutions
Want to switch things up? Easy.
- Use spinach ravioli for extra color and flavor.
- Swap ground beef for turkey if you want it lighter.
- Make it vegetarian by skipping the meat and adding sautéed mushrooms or spinach.
- Add crushed red pepper if you like a little heat.
No ricotta? You can use cottage cheese blended smoothly. IMO, it works surprisingly well.
Want it extra cheesy? Add a layer of provolone. Because why not live a little?
FAQ’s About Ravioli Casserole
Q1. Can I use fresh ravioli instead of frozen?
Yes! Just reduce the baking time slightly since fresh ravioli cooks faster. Keep an eye on it so it doesn’t get mushy.
Q2. Can I make it ahead of time?
Absolutely. Assemble it, cover tightly, and refrigerate up to 24 hours. Add about 10 extra minutes to the baking time if it’s cold from the fridge.
Q3. Can I freeze it?
Yes, and it freezes beautifully. Wrap it tightly before baking. When ready, thaw overnight and bake as directed.
Q4. Can I use store-brand cheese?
You can… but better cheese melts better. FYI, good mozzarella makes a difference in that stretchy, gooey top layer.
Q5. Can I make it spicy?
Of course. Use hot Italian sausage or stir in red pepper flakes. A little heat makes it even more addictive.
Q6. Can I skip the sour cream?
You can, but it adds tang and creaminess. Without it, the filling won’t feel quite as luxurious.
Final Thoughts on Ravioli Casserole
This Decadent Million Dollar Ravioli Casserole Recipe is comfort food at its finest. It’s cheesy, hearty, and ridiculously satisfying. And the best part? It looks impressive without demanding your entire evening.
You don’t need culinary school. You don’t need handmade pasta. You just need a baking dish and a little confidence.
So go ahead—make it for family dinner, a potluck, or just because you feel like eating something outrageously good. Now go impress someone… or just impress yourself. Either way, you’ve earned that second helping
Read More Recipes:
- Hearty Creamy Italian Sausage Soup Recipe
- Healthy Mushroom Stuffed Chicken Breast
- Beef Burrito Recipe with Cheese and Fresh Toppings
- Easy One-Pan Boursin Chicken Dinner
- Delicious Garlic Butter Salmon in Minutes
Million Dollar Ravioli Casserole Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Brown ground beef with onion and garlic in a skillet, then drain excess grease.
- Stir marinara sauce and Italian seasoning into the meat mixture and simmer 3–4 minutes.
- In a bowl, mix cream cheese, ricotta, and sour cream until smooth.
- Spread a thin layer of meat sauce in the baking dish.
- Layer half the frozen ravioli, half the cream mixture, and half the mozzarella.
- Repeat layers and finish with remaining meat sauce and parmesan on top.
- Cover with foil and bake 25 minutes, uncover and bake 10 more minutes until bubbly.
- Let rest 5–10 minutes before serving and garnish with parsley.
Notes
- No need to thaw ravioli before layering.
- Use Italian sausage for extra bold flavor.
- Let the casserole rest before slicing so layers hold together.
- Store leftovers in the refrigerator for up to 3 days and reheat covered.
