Description
Million Dollar Ravioli Casserole is a rich, cheesy, and hearty baked pasta dish layered with frozen cheese ravioli, creamy cheese mix, savory meat sauce, and topped with melted mozzarella. Perfect comfort food for a crowd.
Ingredients
- 2 packages (25 ounces each) frozen cheese ravioli
- 1 pound ground beef
- 1 jar (24 ounces) marinara sauce
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup ricotta cheese
- 1 cup cottage cheese
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
- Add ground beef to the skillet, breaking it up with a spoon, and cook until browned and cooked through. Drain any excess fat.
- Stir in marinara sauce, drained diced tomatoes, dried oregano, and dried basil. Season with salt and pepper to taste. Let the mixture simmer for 10 minutes.
- In a medium bowl, combine ricotta cheese, cottage cheese, and sour cream. Mix until well blended.
- Spread a thin layer of the meat sauce on the bottom of the prepared baking dish.
- Place a layer of frozen ravioli over the sauce. Spread half of the cheese mixture over the ravioli, followed by a generous layer of meat sauce.
- Repeat the layers with the remaining ravioli, cheese mixture, and meat sauce.
- Top the casserole with shredded mozzarella, cheddar, and Parmesan cheeses.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley.
Notes
- Use fresh ravioli if desired, and adjust baking time accordingly.
- Ensure diced tomatoes are well-drained to prevent excess moisture.
- Add vegetables like mushrooms or spinach for extra flavor and nutrition.
- Make ahead and refrigerate for up to 24 hours before baking.
- Freeze unbaked casserole for up to 3 months.
Nutrition
- Serving Size: 1/8 casserole
- Calories: 550
- Sugar: 6g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
