Million Dollar Ravioli Casserole (Print Version)
# Ingredients:
→ Meat Sauce
01 -
680 g jarred marinara sauce
02 -
2 garlic cloves, minced up
03 -
1 small onion, diced tiny
04 -
450 g ground Italian sausage or beef
→ Pasta and Cheese Layers
05 -
50 g fresh grated Parmesan cheese
06 -
710 g cheese ravioli, frozen or chilled
07 -
200 g mozzarella, shredded
→ Ricotta Mixture
08 -
0.25 tsp ground black pepper
09 -
15 g chopped parsley (or 1 tsp dried)
10 -
1 big egg
11 -
250 g ricotta cheese
12 -
0.5 tsp salt
13 -
120 g sour cream
14 -
115 g cream cheese, left out to soften
# Instructions:
01 -
Let the dish chill on the counter for 5-10 minutes so it’s not molten hot. Sprinkle extra parsley on top if you’re feeling fancy.
02 -
Take off the foil and stick it back in the oven. Just let it go until the cheese bubbling on top gets super golden, about 10–15 minutes.
03 -
Wrap everything up with foil and slide into your hot oven. Bake for a half hour.
04 -
Spoon a little meat sauce into your pan first. Layer half the ravioli over that, then blob on half the ricotta mix. Pour on half the rest of the meat sauce, then toss on half the mozzarella. Do another round of ravioli, ricotta blend, meat sauce, and cover the whole top with more mozzarella and all the Parmesan.
05 -
Grab a bowl and toss in ricotta, sour cream, cream cheese (make sure it's soft), egg, parsley, salt, and that black pepper. Mix until it's all smooth.
06 -
Throw your sausage (or beef) and chopped onion in a big skillet over medium heat. Let everything brown and the onions get soft, about 5-7 minutes. Pour off the extra fat. Add garlic for a minute, then dump in the marinara and let that bubble together for 5 minutes before moving on.
07 -
Fire up the oven to 190°C. Grease up your 23 x 33 cm dish with cooking spray or a brush of olive oil.
# Notes:
01 -
You can bump up the taste and sneak in extra veggies by layering in mushrooms or sautéed spinach.
02 -
Want to make life easier? Build the whole thing a day ahead, cover, pop in the fridge, then just tack on 10 extra minutes when you bake from cold.
03 -
Freeze it whole or in chunks for up to three months, then thaw in the fridge overnight before baking.