Million Dollar Ravioli Casserole

Looking for a dinner that tastes like a million bucks but comes together with pantry staples? This Million Dollar Ravioli Casserole is the rich, cheesy, ultra-satisfying dish your weeknight needs. Layers of cheese ravioli, creamy ricotta, marinara sauce, and melted mozzarella make every bite taste indulgent—yet it’s incredibly easy to throw together!

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Why You’ll Love This Recipe
Effortless Comfort – No boiling pasta required
Ultra Creamy & Cheesy – Ricotta, mozzarella, and Parmesan in every layer
Crowd-Pleaser – Family-approved and perfect for potlucks
Make-Ahead Friendly – Prep in advance and bake when ready
Customizable – Add meat or veggies to suit your taste

Ingredients You’ll Need
1 bag (25 oz) frozen cheese ravioli (keep frozen—no need to thaw)
1 jar (24 oz) marinara or pasta sauce
1 cup ricotta cheese
1 cup sour cream
2 cups shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
Chopped parsley or basil for garnish (optional)

Tools You’ll Need
Mixing bowls
9×13-inch baking dish
Spatula or spoon
Oven
Aluminum foil

Step-by-Step Instructions

Step 1: Preheat the Oven
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.

Step 2: Mix the Creamy Layer
In a medium bowl, mix together ricotta, sour cream, 1 cup mozzarella, Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and pepper until well combined.

Step 3: Assemble the Casserole
Spread ⅓ of the marinara sauce on the bottom of the baking dish.
Add half of the frozen ravioli in an even layer.
Spread half of the cheese mixture over the ravioli.
Add another ⅓ of the marinara sauce over the cheese.
Repeat with remaining ravioli, cheese mixture, and top with the rest of the sauce.
Sprinkle remaining 1 cup of mozzarella cheese evenly over the top.

Step 4: Bake
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 10–15 minutes, until bubbly and golden on top.

Step 5: Cool and Serve
Let the casserole rest for 5–10 minutes before slicing.
Garnish with fresh parsley or basil, if desired.

Tips for the Best Million Dollar Ravioli Casserole
Use Frozen Ravioli – No boiling required, just layer straight into the dish
Add Protein – Browned ground beef, turkey, or sausage adds extra heartiness
Make It Veggie – Layer in spinach, mushrooms, or zucchini
Double for a Crowd – This recipe scales easily for larger gatherings

Serving Suggestions
Pair it with:
Garlic bread or buttery breadsticks
Caesar salad or mixed greens
Roasted broccoli or asparagus
Iced tea or sparkling lemonade

Perfect for:
Busy weeknights
Sunday dinners
Potlucks and parties
Make-ahead meal prepping

How to Store & Reheat
Refrigerate: Store leftovers in an airtight container for up to 4 days
Freeze: Freeze before or after baking, tightly wrapped, for up to 2 months
Reheat: Bake at 350°F until heated through or microwave individual portions

Frequently Asked Questions
Can I use meat ravioli?
Yes! Use your favorite ravioli variety—cheese, meat, or spinach all work well.

Can I make this casserole ahead of time?
Absolutely! Assemble the night before and refrigerate until ready to bake.

Can I substitute the sour cream?
Yes, Greek yogurt works as a protein-rich alternative.

What’s the difference between this and lasagna?
This version skips the noodles and layering work while keeping all the cheesy, saucy goodness.

Final Thoughts
Million Dollar Ravioli Casserole is rich, easy, and comforting—everything you want in a baked pasta dish. Whether you’re feeding a hungry family or hosting friends, this cheesy casserole is guaranteed to wow without the work.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your Million Dollar Ravioli Casserole turns out.

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Cuisine: Italian-American

Nutritional Information (Per Serving):
Calories: 480 | Protein: 22g | Carbohydrates: 36g | Fat: 28g | Fiber: 3g | Sodium: 780mg

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