This Hearty Million Dollar Ravioli Casserole is the ultimate comfort food, bringing together layers of creamy cheeses, savory meat, and tender ravioli baked to bubbly perfection. It’s rich, satisfying, and tastes like a dish I’d order at a cozy Italian restaurant—only easier and made right in my own kitchen.
Why You’ll Love This Recipe
I love how this casserole takes simple ingredients and transforms them into something that tastes truly indulgent. It’s perfect for weeknights when I want something filling and delicious, but it also impresses guests during a casual dinner. The combination of cream cheese, ricotta, and sour cream creates an ultra-creamy layer that balances perfectly with the hearty meat sauce and cheesy topping. Plus, it’s make-ahead and freezer-friendly, which makes my life so much easier.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Non-stick cooking spray or olive oil for greasing the dish
1 (20-ounce) package fresh cheese ravioli (or 24-ounce frozen ravioli)
1 (40-ounce) jar marinara sauce, divided
½ lb mild Italian sausage, casings removed
1 lb 90% lean ground beef
8 oz cream cheese, softened
1 cup ricotta cheese
¼ cup sour cream
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon kosher salt
2 cups shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese
Directions
I start by preheating the oven to 400°F (200°C) and greasing a 9×13-inch baking dish.
In a medium bowl, I toss the ravioli with 1 cup of marinara sauce and set it aside.
Then, I cook the ground beef and Italian sausage in a large skillet over medium-high heat, breaking it apart as it browns. This usually takes about 10–12 minutes. Once fully cooked, I remove it from the heat and stir in 2 cups of marinara sauce.
In a separate bowl, I mix the cream cheese, ricotta, sour cream, garlic powder, Italian seasoning, and salt until smooth.
Now it’s time to assemble: I spread the remaining marinara sauce on the bottom of the baking dish, then add one-third of the ravioli. I layer the creamy cheese mixture over that, then add the remaining ravioli. I pour the meat sauce over everything and top it off with mozzarella and Parmesan cheese.
Then I cover the dish with foil and bake for 25 minutes, then uncover and bake for another 10–15 minutes until it’s golden and bubbly. For a little extra browning, I sometimes broil it for 2–3 minutes at the end.
I let it rest for 5–10 minutes before serving so it sets and slices nicely.
Servings and timing
Servings: 8
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Calories per serving: 428 kcal
Variations
I sometimes swap in spinach or mushroom ravioli for a veggie twist.
If I want a spicier version, I use hot Italian sausage instead of mild.
For a lighter version, I use ground turkey and low-fat cheeses.
I love adding a handful of baby spinach to the cheese layer for a little green.
If I’m short on marinara, I’ve used a mix of marinara and alfredo sauce—it adds a whole new creamy dimension.
Storage/Reheating
I let the casserole cool completely before covering and refrigerating. It keeps well in the fridge for up to 4 days. To reheat, I cover it with foil and warm it in a 350°F oven until hot, about 20 minutes. For quicker leftovers, the microwave works well too.
To freeze, I wrap the whole dish tightly with plastic wrap and foil before baking. It freezes well for up to 3 months. When I’m ready to serve, I thaw it overnight in the fridge and bake as directed, adding a few extra minutes if needed.
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FAQs
What type of ravioli works best for this casserole?
I like using cheese ravioli—either fresh or frozen. Fresh cooks a little quicker, but frozen works just as well with no need to thaw.
Can I make this casserole ahead of time?
Yes, I often assemble it a day ahead, cover it, and store it in the fridge. Then I bake it fresh when I’m ready to serve.
How do I know when the casserole is done?
I look for a bubbly top and melted cheese. If I want a golden finish, I broil it for 2–3 minutes at the end of baking.
Can I use all beef or all sausage instead of both?
Absolutely. I’ve made it with just ground beef or just sausage, and both versions turn out great. The combination just adds extra flavor.
Is there a way to make this vegetarian?
Yes, I skip the meat and use a hearty veggie marinara sauce or sautéed mushrooms and zucchini in its place. It’s still super satisfying.
Conclusion
This Hearty Million Dollar Ravioli Casserole is one of those recipes I keep coming back to—it’s warm, rich, and guaranteed to please a crowd. Whether I’m feeding my family on a weeknight or prepping for a get-together, it delivers every time. With make-ahead and freezer options, it’s a total winner in my meal rotation.
📖 Recipe:
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Hearty Million Dollar Ravioli Casserole
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Halal
Description
This Hearty Million Dollar Ravioli Casserole is a rich, comforting baked dish featuring layers of creamy cheeses, savory meat sauce, and tender cheese ravioli, all topped with melty mozzarella and Parmesan. Perfect for weeknights or casual gatherings, it’s indulgent, easy to prepare, and freezer-friendly.
Ingredients
Non-stick cooking spray or olive oil for greasing the dish
1 (20-ounce) package fresh cheese ravioli (or 24-ounce frozen ravioli)
1 (40-ounce) jar marinara sauce, divided
1 lb 90% lean ground beef
½ lb mild Italian sausage, casings removed
8 oz cream cheese, softened
1 cup ricotta cheese
¼ cup sour cream
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon kosher salt
2 cups shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- In a medium bowl, toss the ravioli with 1 cup of marinara sauce and set aside.
- Cook the ground beef and Italian sausage in a large skillet over medium-high heat until browned and cooked through, about 10–12 minutes. Drain excess fat if needed.
- Stir in 2 cups of marinara sauce with the cooked meat and remove from heat.
- In a separate bowl, mix cream cheese, ricotta, sour cream, garlic powder, Italian seasoning, and salt until smooth.
- Spread the remaining marinara sauce on the bottom of the baking dish.
- Add one-third of the ravioli over the sauce.
- Spread the creamy cheese mixture over the ravioli layer.
- Add the remaining ravioli over the cheese layer.
- Pour the meat sauce over the top.
- Sprinkle mozzarella and Parmesan cheese evenly over the casserole.
- Cover with foil and bake for 25 minutes.
- Uncover and bake for another 10–15 minutes until golden and bubbly. Optionally, broil for 2–3 minutes for a browned top.
- Let the casserole rest for 5–10 minutes before serving.
Notes
Use fresh or frozen cheese ravioli—no need to thaw if frozen.
Make ahead by assembling a day in advance and refrigerating until ready to bake.
To freeze, wrap tightly with plastic wrap and foil before baking; thaw in the fridge before baking as directed.
Swap in hot Italian sausage for a spicier flavor or use all beef or all sausage if preferred.
Vegetarian? Skip the meat and use veggie marinara or sautéed mushrooms and zucchini instead.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 428
- Sugar: 6g
- Sodium: 870mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg
