Baked Million Dollar Ravioli Casserole with Layers of Cheese and Meat Sauce

Baked Million Dollar Ravioli Casserole is a rich, hearty, and incredibly satisfying dish layered with tender ravioli, creamy cheeses, and a flavorful meat sauce. It’s like lasagna’s easier, bolder cousin—and every time I make it, I’m amazed by how quickly it disappears from the table. Whether for a weeknight dinner or a cozy gathering, this casserole delivers serious comfort.

Why You’ll Love This Recipe

I love how this recipe uses simple ingredients to create a dish that tastes like it came from a restaurant. It’s layered, gooey, and totally indulgent, with melty cheese, hearty meat sauce, and pillowy ravioli in every bite. The best part? It requires minimal prep—no need to boil pasta or fuss with multiple pots. I just layer and bake.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Frozen or refrigerated cheese ravioli

• Ground beef or Italian sausage

• Onion, chopped

• Garlic, minced

• Marinara or pasta sauce

• Cream cheese

• Ricotta cheese

• Sour cream

• Mozzarella cheese, shredded

• Parmesan cheese, grated

• Olive oil

• Salt and pepper

• Fresh parsley or basil for garnish (optional)

Directions

1. I preheat the oven to 375°F and grease a 9×13-inch baking dish.

2. In a skillet, I heat olive oil and sauté the chopped onion until soft, then add garlic and cook for another minute.

3. I add the ground beef or sausage, season with salt and pepper, and cook until browned. Then I stir in marinara sauce and let it simmer for a few minutes.

4. In a bowl, I mix cream cheese, ricotta, sour cream, and half the mozzarella until smooth.

5. I spread a thin layer of meat sauce on the bottom of the baking dish, then layer half of the ravioli over it.

6. I spread half of the cheese mixture over the ravioli, followed by more meat sauce, then repeat the layers.

7. I finish with a generous layer of mozzarella and Parmesan on top.

8. I cover with foil and bake for 30 minutes, then uncover and bake another 10–15 minutes until bubbly and golden.

9. I let it rest for 10 minutes before serving, then garnish with chopped parsley or basil.

Servings and timing

This recipe serves about 6–8 and takes around 20 minutes to prep, 40–45 minutes to bake, and 10 minutes to rest before slicing.

Variations

• I sometimes use spinach or mushroom ravioli instead of cheese for extra flavor.

• For a spicy kick, I stir red pepper flakes into the meat sauce.

• I’ve swapped cream cheese for mascarpone for a richer flavor.

• A layer of fresh spinach between the ravioli and cheese mixture adds color and nutrients.

• To make it vegetarian, I skip the meat and add sautéed mushrooms, zucchini, or lentils to the sauce.

storage/reheating

I store leftovers in the fridge, tightly covered, for up to 4 days. To reheat, I use the oven at 350°F for 20 minutes or microwave individual portions until hot. It also freezes well—before or after baking. I just wrap tightly and label it, then thaw and bake when ready.

FAQs

Do I need to cook the ravioli first?

Nope—I use frozen or refrigerated ravioli straight from the package. It cooks perfectly in the oven with the sauce.

Can I use jarred pasta sauce?

Yes, I often use my favorite jarred marinara for convenience. It saves time and still tastes great.

What’s the best cheese combo for this casserole?

I like using a mix of cream cheese, ricotta, sour cream, mozzarella, and Parmesan for that “million dollar” creamy texture.

Can I make this ahead of time?

Absolutely. I assemble the casserole and refrigerate it, covered, for up to 24 hours before baking.

Can I freeze this dish?

Yes, I freeze it before baking or after it’s cooked and cooled. It reheats beautifully in the oven when I need a comforting meal fast.

Conclusion

Baked Million Dollar Ravioli Casserole is everything I want in a comfort food dish—cheesy, saucy, rich, and packed with flavor. It’s easy to make, feeds a crowd, and tastes like a million bucks without a lot of effort. Whether I’m feeding family or prepping for leftovers, this recipe always earns a spot in my meal rotation.