Million Dollar Ravioli Casserole

Ingredients

• 24 refrigerated or frozen cheese ravioli (About 24 ounces; use frozen ravioli without thawing if preferred.)
• 1 lb Italian sausage (Mild or hot; remove casings if using links.)
• 1 yellow onion (Finely diced.)
• 3 cloves garlic (Minced.)
• 24 oz marinara sauce (Divided for layering.)
• 15 oz ricotta cheese (Whole-milk or part-skim.)
• 8 oz cream cheese (Softened to room temperature.)
• 1 cup sour cream
• 1 tsp Italian seasoning
• salt (To taste.)
• black pepper (To taste.)
• 2 cups shredded mozzarella cheese (Divided between the filling and topping.)
• 0.5 cup grated Parmesan cheese (Divided between the filling and topping.)
• 2 tbsp fresh parsley (Chopped, for garnish.)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish.

2. 2

   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.

3. 3

   Add the diced onion to the skillet and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden.

4. 4

   Add the minced garlic and cook for about 30 seconds, just until fragrant.

5. 5

   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.

6. 6

   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.

7. 7

   Spread a thin layer of the meat sauce over the bottom of the prepared baking dish.

8. 8

   Arrange half of the ravioli in a single layer over the sauce. If using frozen ravioli, arrange them straight from the freezer.

9. 9

   Spread the ricotta mixture evenly over the ravioli layer.

10. 10

    Add the remaining ravioli in an even layer, then spoon the remaining meat sauce over the top so the pasta is well covered.

11. 11

    Sprinkle the remaining mozzarella and Parmesan evenly over the casserole.

12. 12

    Cover the dish tightly with aluminum foil and bake for 30 minutes, until the sauce is bubbling and the ravioli are tender.

13. 13

    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.

14. 14

    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 per serving

• main
• casserole
• baked
• comfort food
• Italian-inspired
• cheesy
• family dinner