Indulgent Ravioli Casserole (Print Version)
# Ingredients:
→ For the Casserole
01 -
1 lb ground beef (or Italian sausage)
02 -
1 small onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 jar (24 oz) marinara sauce
05 -
1 package (25 oz) frozen or fresh cheese ravioli
06 -
2 cups shredded mozzarella cheese
07 -
1/2 cup grated Parmesan cheese
→ For the Ricotta Mixture
08 -
1 cup ricotta cheese
09 -
1/2 cup sour cream
10 -
4 oz cream cheese, softened
11 -
1 large egg
12 -
1/4 cup chopped fresh parsley (or 1 tsp dried parsley)
13 -
1/2 tsp salt
14 -
1/4 tsp black pepper
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray or a little olive oil.
02 -
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.
03 -
In a medium bowl, combine the ricotta cheese, sour cream, cream cheese, egg, parsley, salt, and pepper. Mix until smooth and creamy.
04 -
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.
05 -
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.
06 -
Let the casserole cool for 5-10 minutes before serving. Garnish with extra parsley if desired.
# Notes:
01 -
Add spinach or sautéed mushrooms to the layers for extra veggies.
02 -
Assemble the casserole up to a day in advance and store it in the refrigerator. Add 10 minutes to the baking time if chilled.
03 -
This casserole freezes well! Cover tightly with foil and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.