This creamy, cheesy, comforting casserole turns frozen ravioli into a rich, layered dinner that feels indulgent but comes together with simple pantry ingredients. I love making it on busy evenings when I want something hearty and satisfying without spending too much time in the kitchen.
Why You’ll Love This Recipe
I love how effortless this recipe is while still tasting like something special. The combination of tender ravioli, a velvety cream cheese mixture, and a savory beef sauce creates a cozy, crowd-pleasing dish. It’s easy to assemble, perfect for feeding a family, and just as delicious reheated the next day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
25 oz frozen cheese ravioli
1 lb ground beef
28 oz jar marinara sauce
8 oz cream cheese, softened
1 cup sour cream
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
Directions
Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish.
Cook the ground beef in a skillet over medium heat until browned. Drain any excess fat, then stir in the marinara sauce and set aside.
In a mixing bowl, combine the softened cream cheese, sour cream, half of the Parmesan, garlic powder, Italian seasoning, and salt until smooth.
Fold the frozen cheese ravioli into the creamy mixture until evenly coated.
Spread half of the ravioli mixture into the baking dish. Spoon half of the meat sauce over it. Repeat with the remaining ravioli mixture and the remaining sauce.
Sprinkle the rest of the Parmesan and all of the mozzarella on top.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 10–15 minutes, until the cheese is melted and bubbly.
Let the casserole rest for about 10 minutes before serving.
Servings And Timing
This casserole serves about 6 people.
Total time: about 1 hour (15 minutes prep, 45 minutes baking and resting).
Variations
I sometimes replace the ground beef with ground chicken for a lighter version.
If I want more vegetables, I mix in sautéed mushrooms, spinach, or zucchini with the meat sauce.
For a creamier texture, I occasionally add an extra 1/4 cup of Parmesan or stir ricotta into the cheese layer.
I also swap marinara for a tomato basil sauce when I want a slightly sweeter flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, I warm portions in a 350°F oven for 10–15 minutes until heated through. This casserole also freezes well after baking; I thaw it overnight in the fridge before reheating or bake it longer if heating directly from frozen.
FAQs
Can I use fresh ravioli instead of frozen?
Yes. Fresh ravioli works well and cooks a bit faster, so I reduce the baking time slightly.
Can I assemble this casserole ahead of time?
Yes. I assemble it, cover it, and refrigerate it for up to 24 hours before baking. I add a few extra minutes to the bake time if it goes into the oven cold.
Can I freeze the casserole before baking?
Yes. I assemble it in a freezer-safe dish, cover tightly, and freeze for up to 2 months. I bake it from frozen and simply extend the baking time.
What can I use instead of sour cream?
I substitute plain Greek yogurt when I want a slightly lighter but still creamy result.
What sides pair well with this casserole?
I like serving it with a crisp green salad, steamed vegetables, or garlic bread to balance the richness.
Conclusion
This Million Dollar Ravioli Casserole is one of my favorite easy comfort meals. With simple ingredients, minimal prep, and layers of cheesy, saucy goodness, it always delivers a satisfying dinner that feels special without extra work. It’s reliable, filling, and perfect for both weeknights and gatherings.
A rich and comforting baked casserole featuring layers of frozen cheese ravioli, a creamy cheese mixture, and hearty beef marinara, topped with bubbling melted mozzarella.
Ingredients
25 oz frozen cheese ravioli
1 lb ground beef
28 oz jar marinara sauce
8 oz cream cheese, softened
1 cup sour cream
1/2 cup grated Parmesan cheese (divided)
2 cups shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
Instructions
Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish.
In a skillet over medium heat, cook ground beef until browned. Drain fat, then stir in marinara sauce and set aside.
In a bowl, mix cream cheese, sour cream, 1/4 cup Parmesan, garlic powder, Italian seasoning, and salt until smooth.
Fold frozen ravioli into the cheese mixture until evenly coated.
Spread half of the ravioli mixture in the baking dish. Top with half of the meat sauce. Repeat with remaining ravioli and sauce.
Sprinkle remaining 1/4 cup Parmesan and all of the mozzarella cheese on top.
Cover with foil and bake for 30 minutes. Uncover and bake another 10–15 minutes, until cheese is melted and bubbly.
Let rest for 10 minutes before serving.
Notes
Swap ground beef with ground chicken or turkey for a lighter version.
Add sautéed vegetables like spinach, mushrooms, or zucchini for extra nutrition.
Use fresh ravioli and reduce baking time slightly if preferred.
Greek yogurt can replace sour cream for a lighter option.
Assemble ahead and refrigerate or freeze before baking for convenience.
