Million Dollar Ravioli Casserole
I’ll be honest with you—when I first heard of Million Dollar Ravioli Casserole, I rolled my eyes. Million dollars? Really? But after one bite, I knew the name wasn’t hyperbole. It felt like a million bucks. This casserole became a staple in my kitchen the day I whipped it up on a whim with frozen ravioli and whatever I could scrounge from the fridge. What I thought would be a filler meal turned out to be one of the most soul-satisfying, comfort-packed dishes I’ve ever served my family.
This post is more than just a recipe—it’s a tested and perfected method to make a killer ravioli casserole recipe that hits all the right notes. I’ll walk you through why it works, step-by-step instructions, pro tips, make-ahead advice, and some of my favorite variations. Whether you’re feeding picky eaters, hungry teens, or just yourself after a long day, this one’s for you.
Why This Recipe Works
I’ve tested quite a few casseroles in my time (just ask my freezer), and what sets this Million Dollar Ravioli Casserole apart is its balance—rich but not heavy, cheesy but not greasy, indulgent yet incredibly easy.
Here’s the real magic:
Layered texture: Each layer brings something different—melty cheese, bold sauce, soft ravioli, creamy filling. It’s like ravioli lasagna, but way less work.
No need to pre-boil: We use frozen cheese ravioli, which cook perfectly in the oven while absorbing all the flavorful juices.
Flexible and forgiving: You can swap ingredients, make it vegetarian, or prep it ahead. It’s nearly impossible to mess up.
If you’re into hearty, crowd-pleasing meals, this sits proudly next to our chicken noodle casserole and hamburger casserole recipe as a family favorite.
Ingredients List For Million Dollar Ravioli Casserole
You’ll need:
1 (25 oz / 700 g) bag frozen cheese ravioli
1 lb (450 g) ground beef or Italian sausage
1 (24 oz / 680 g) jar marinara sauce
1 cup (240 ml) sour cream
1 cup (250 g) ricotta or cottage cheese
2 cups (200 g) shredded mozzarella cheese
½ cup (50 g) grated Parmesan cheese
1 tsp Italian seasoning
½ tsp garlic powder
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)
Ingredient Insights:
Ravioli: I use frozen cheese ravioli because it’s convenient and bakes beautifully without pre-cooking. You can experiment with beef or spinach ravioli too.
Cheese: I once tried it with only mozzarella and it was fine—but the ricotta (or cottage cheese) brings that creamy, tangy depth that turns it into something special.
Meat: Italian sausage adds flavor, but ground beef or even turkey works if you’re looking for something lighter.
Equipment Needed
9×13 inch baking dish
Medium skillet
Mixing bowls
Spoon or spatula
Aluminum foil
You likely already have everything. Another reason this easy ravioli bake is such a win.
Step-by-Step Instructions
1. Preheat oven to 375°F (190°C).
2. Brown your meat.
In a skillet over medium heat, cook your beef or sausage until no longer pink. Drain the fat.
3. Mix creamy layer.
Combine ricotta (or cottage cheese), sour cream, garlic powder, and a bit of salt in a bowl. Set aside.
4. Begin layering.
Spoon a little marinara on the bottom of your dish. Then:
Add half of your frozen cheese ravioli
Dollop and spread half of the creamy cheese mix
Sprinkle with half of the mozzarella and Parmesan
Add half of the meat and sauce mixture
Repeat all layers again.
5. Top it off.
Finish with remaining mozzarella, Parmesan, and a pinch of Italian seasoning.
6. Bake covered for 30 minutes.
Then uncover and bake an additional 15 minutes until golden and bubbly.
7. Let it rest.
Seriously—this is the hardest part. Let it sit for 10 minutes so it firms up and slices cleanly.
Pro Tips for Success
After making this dish dozens of times, here are my best tricks:
Don’t over-sauce it: Too much marinara can make your casserole soupy. Stick to one jar unless you love extra sauce on the side.
Resting is crucial: Let it rest post-bake so the layers don’t fall apart when served.
Mix cheeses ahead: Combining the creamy layer first ensures an even spread and a consistent bite every time.
Add crunch: Sprinkle panko or crushed garlic croutons for texture before the last 10 minutes of baking.
Variations
This baked ravioli casserole is a playground for creativity:
Vegetarian Version: Skip the meat and sauté mushrooms, spinach, and zucchini instead.
Spicy Version: Use hot Italian sausage and add red pepper flakes.
Low-Carb: Replace ravioli with grilled zucchini or low-carb pasta alternatives.
Chicken Style: Use shredded rotisserie chicken for a unique spin. Think creamy white sauce and spinach—very close to our chicken broccoli rice casserole.
Make-Ahead & Freezing Instructions
I’ve made this on Sunday nights and served it fresh on Tuesdays—it holds up beautifully.
Make-Ahead: Assemble and refrigerate up to 2 days. Add 5 extra minutes to bake time.
Freezing: Wrap uncooked casserole in foil and freeze up to 3 months. Bake from frozen at 375°F (covered) for 50–60 minutes, then uncover for 15 more.
Thaw/Reheat: Thaw overnight in the fridge or bake from frozen with adjusted time.
Serving Suggestions
Serve this cheese ravioli casserole with:
Crisp Caesar or arugula salad
Garlic bread or buttered rolls
Roasted asparagus or sautéed green beans
Try pairing it with our sausage hashbrown casserole for a potluck hit.
Storage & Reheating Leftovers
Fridge: Store covered for up to 4 days.
Microwave: Great for lunch. Add a splash of water and reheat 2–3 minutes.
Oven: Reheat covered at 350°F for 20 minutes for best texture.
Troubleshooting / Q&A
Why is my casserole watery?
Too much sauce or not letting it rest. Always allow time to set post-bake.
Can I use refrigerated ravioli?
Yes, reduce bake time by about 10 minutes since they cook faster.
Can I double this recipe?
Absolutely. Use two pans or a deep roasting dish for big gatherings.
What if I don’t like ricotta?
Cottage cheese is a great substitute. It’s what I started with originally.
Is it spicy?
Only if you make it that way. The base version is very family-friendly.
Million Dollar Ravioli Casserole
Ingredients
- 1 25 oz / 700 g bag frozen cheese ravioli
- 1 lb 450 g ground beef or Italian sausage
- 1 24 oz / 680 g jar marinara sauce
- 1 cup 240 ml sour cream
- 1 cup 250 g ricotta or cottage cheese
- 2 cups 200 g shredded mozzarella cheese
- ½ cup 50 g grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and pepper to taste
- Fresh basil or parsley for garnish optional
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, cook the ground beef or sausage over medium heat until browned. Drain the grease.
- In a bowl, mix ricotta or cottage cheese, sour cream, garlic powder, and a pinch of salt.
- Spread a layer of marinara sauce in a 9x13 baking dish.
- Add half of the frozen ravioli in a single layer.
- Spoon half of the cheese mixture over the ravioli.
- Sprinkle with half the mozzarella and part of the Parmesan cheese.
- Add half the meat and sauce mixture.
- Repeat all layers: ravioli, cheese mixture, mozzarella, Parmesan, meat sauce.
- Finish with remaining mozzarella and Parmesan. Sprinkle Italian seasoning on top.
- Cover with foil and bake for 30 minutes.
- Uncover and bake another 15 minutes, until the cheese is golden and bubbly.
- Let the casserole rest for 10 minutes before slicing.
- Garnish with fresh basil or parsley if desired.
Notes
- For added texture, sprinkle crushed croutons or panko on top during the last 10 minutes of baking.
- If using refrigerated ravioli instead of frozen, reduce bake time by 10 minutes.
- This casserole freezes well—wrap tightly and freeze before baking for up to 3 months.
- Substitute ground turkey or chicken for a lighter version.
- If you don’t like ricotta, cottage cheese is a great alternative.
If you make this Million Dollar Ravioli Casserole, let me know! Drop your rating below, leave a comment with your favorite twist, or tag me on social media with your bubbling, cheesy masterpiece.
And if you’re craving more comfort classics, you’ll love our dump-and-bake meatball casserole—it’s just as cozy, and just as easy.
Now get cooking. This one’s too good to miss.
