Description
This casserole features layers of cheesy ravioli, a creamy ricotta mixture, and a hearty meat sauce, all baked to golden, bubbly perfection. It’s indulgent, comforting, and sure to please the whole family!
Ingredients
Units
Scale
For the Casserole:
- 1 lb ground beef (or Italian sausage)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 package (25 oz) frozen or fresh cheese ravioli
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For the Ricotta Mixture:
- 1 cup ricotta cheese
- 1/2 cup sour cream
- 4 oz cream cheese, softened
- 1 large egg
- 1/4 cup chopped fresh parsley (or 1 tsp dried parsley)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray or a little olive oil.
- Prepare the Meat Sauce:
- In a large skillet over medium heat, cook the ground beef and onion until the meat is browned and the onion is softened, about 5-7 minutes. Drain any excess fat.
- Add the minced garlic and cook for 1 minute, until fragrant.
- Stir in the marinara sauce and simmer for 5 minutes. Remove from heat and set aside.
- Make the Ricotta Mixture:
- In a medium bowl, combine the ricotta cheese, sour cream, cream cheese, egg, parsley, salt, and pepper. Mix until smooth and creamy.
- Assemble the Casserole:
- Spread a thin layer of the meat sauce on the bottom of the prepared baking dish.
- Arrange half of the ravioli in a single layer over the sauce.
- Spread half of the ricotta mixture over the ravioli, followed by half of the remaining meat sauce.
- Sprinkle with 1 cup of mozzarella cheese.
- Repeat the layers with the remaining ravioli, ricotta mixture, meat sauce, and finish with the remaining mozzarella and Parmesan cheeses.
- Bake:
- Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve:
- Let the casserole cool for 5-10 minutes before serving. Garnish with extra parsley if desired.
Notes
- Customizations: Add spinach or sautéed mushrooms to the layers for extra veggies.
- Make Ahead: Assemble the casserole up to a day in advance and store it in the refrigerator. Add 10 minutes to the baking time if chilled.
- Freezing: This casserole freezes well! Cover tightly with foil and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.