Million Dollar Ravioli Casserole
Bree Faith Dinnell cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Tara Farrar on SeeMeCook
A rich, cheesy baked ravioli casserole layered with marinara, seasoned meat sauce, and a creamy ricotta filling. It has lasagna-style layers but uses ravioli for a simpler, comforting meal.
- Time
- 65 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 680 g
- 150 g
- 9 g
- 3 g
- 8 g
Weights are estimates. Together, the ingredients weigh about 3.12 kg before cooking, which is about 520 g per serving.
Steps
Preheat the oven to 375°F (190 °C) (190°C (375 °F)). Lightly grease a 9-by-13-inch baking dish.
Heat a large skillet over medium heat. Add the Italian sausage and cook for 6 to 8 minutes, breaking it into small pieces, until browned and cooked through.
Add the diced onion to the skillet and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden.
Add the minced garlic and cook for about 30 seconds, just until fragrant.
Pour the marinara sauce into the skillet with the sausage mixture. Stir to combine, season with salt and black pepper to taste, and simmer for 5 minutes. Remove from the heat.
In a mixing bowl, stir together the ricotta, softened cream cheese, sour cream, Italian seasoning, half of the mozzarella, and half of the Parmesan until evenly combined. Season with salt and pepper to taste.
Spread a thin layer of the meat sauce over the bottom of the prepared baking dish.
Arrange half of the ravioli in a single layer over the sauce. If using frozen ravioli, arrange them straight from the freezer.
Spread the ricotta mixture evenly over the ravioli layer.
Add the remaining ravioli in an even layer, then spoon the remaining meat sauce over the top so the pasta is well covered.
Sprinkle the remaining mozzarella and Parmesan evenly over the casserole.
Cover the dish tightly with aluminum foil and bake for 30 minutes, until the sauce is bubbling and the ravioli are tender.
Remove the foil and bake for 10 to 15 minutes more, until the cheese is melted, bubbling, and lightly browned. For deeper browning, broil briefly while watching carefully.
Let the casserole rest for 5 to 10 minutes before serving. Garnish with chopped parsley.
Notes
The provided source contains only the dish name and no usable ingredient list or instructions. This recipe is a best-effort reconstruction of a typical million-dollar ravioli casserole and may not match the author's exact version. Refrigerate leftovers in an airtight container for up to 4 days; reheat covered until hot.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1000
- Protein
- 47 g
- Carbs
- 62 g
- Fat
- 65 g
- Fiber
- 6 g
Where the calories come from
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