Easy Million Dollar Ravioli Casserole (Print version)

Cheese ravioli layered with meat sauce, cream cheese, ricotta, mozzarella, and parmesan for a rich baked pasta casserole.

# Ingredients:

For the meat sauce

01 - 1 tablespoon olive oil
02 - 1 lb (450 g) lean ground beef
03 - 1/2 lb (225 g) mild Italian sausage, casings removed if needed
04 - 1 small yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 jar (40 oz / 1.13 kg) marinara sauce, divided

For the creamy layer

07 - 8 oz (225 g) cream cheese, softened
08 - 1 cup (245 g) ricotta cheese
09 - 1/4 cup (60 g) sour cream
10 - 1 teaspoon Italian seasoning
11 - 1/2 teaspoon garlic powder
12 - 1/4 teaspoon kosher salt
13 - 1/4 teaspoon black pepper

For assembly

14 - 1 package (20-25 oz / 565-710 g) refrigerated or frozen cheese ravioli, not boiled
15 - 2 cups (225 g) shredded mozzarella cheese
16 - 1 cup (90 g) grated parmesan cheese
17 - 2 tablespoons chopped fresh parsley or basil, for serving
18 - Nonstick cooking spray or butter, for the dish

# Instructions:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with nonstick spray or butter.
02 - Heat the olive oil in a large skillet over medium-high heat. Add the beef, sausage, and onion. Cook for 8-10 minutes, breaking the meat into small crumbles, until browned and cooked through. Stir in the garlic for 30 seconds, then add 3 cups of marinara sauce.
03 - In a medium bowl, stir the softened cream cheese, ricotta, sour cream, Italian seasoning, garlic powder, salt, and pepper until combined. A few small cream cheese lumps are fine.
04 - Spread 1 cup marinara sauce in the bottom of the baking dish. Add half of the ravioli in an even layer. Dollop and spread the creamy filling over the ravioli. Add the remaining ravioli, then spoon the meat sauce over the top.
05 - Sprinkle the mozzarella and parmesan evenly over the casserole. Cover the dish tightly with foil, tenting it slightly so it does not stick to the cheese.
06 - Bake covered for 30 minutes, or 40 minutes if using frozen ravioli. Uncover and bake for 12-15 minutes more, until the edges bubble and the top is melted and lightly browned.
07 - Let the casserole rest for 10 minutes before serving. Sprinkle with parsley or basil and scoop warm portions from the pan.

# Good to know:

01 - Use refrigerated ravioli for the fastest bake time.
02 - Frozen ravioli can be used without thawing, but it needs extra covered baking time.
03 - Resting helps the creamy cheese layer set before serving.

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