Cheesy Million Dollar Ravioli Casserole Recipe
There’s something undeniably comforting about layers of pasta, cheese, and rich sauce baked until bubbling and golden — and this Cheesy Million Dollar Ravioli Casserole captures that magic in every bite.
Imagine tender cheese ravioli swimming in hearty marinara and savory beef, blanketed in a luxuriously creamy ricotta-sour cream filling, and crowned with melted mozzarella that stretches with every forkful.
This dish takes all the flavors you love from a classic lasagna and transforms them into an easier, weeknight-friendly bake — no noodles to boil, no complicated layering, just pure, indulgent comfort. Perfect for feeding a crowd, freezing ahead, or cozy Sunday dinners, this casserole lives up to its name — it truly tastes like a million bucks.
Why You’ll Love Cheesy Million Dollar Ravioli Casserole Recipe Recipe
Pure comfort in every layer – Each bite melts together with creamy cheese, hearty sauce, and soft ravioli that feels like a warm hug on a cold evening.
Rich, indulgent flavor – The blend of ricotta, sour cream, and Parmesan creates a luscious, velvety filling that makes this casserole taste truly luxurious.
Effortless to make, yet restaurant-worthy – With frozen ravioli as a shortcut, you skip the work of layering lasagna noodles but still enjoy the same rich, baked perfection.
Crowd-pleasing and family-approved – It’s the kind of dish that brings everyone to the table — comforting, filling, and impossible to resist.
Perfect for any occasion – Whether it’s a weeknight dinner, a cozy gathering, or a make-ahead freezer meal, it delivers comfort and joy every single time.
Key Ingredients
Cheese Ravioli – Tender pasta pillows filled with creamy cheese form the heart of this casserole, soaking up the sauce and melting into the layers for a rich, satisfying bite.
Ground Beef or Italian Sausage – Brings depth and heartiness, adding that savory base that balances perfectly with the creaminess of the cheese layers.
Marinara Sauce – A slow-simmered tomato sauce binds everything together with its tangy, slightly sweet richness — whether homemade or from your favorite jar.
Ricotta, Sour Cream & Parmesan – This trio creates the “million-dollar” creaminess — a luscious blend that’s smooth, tangy, and indulgent all at once.
Mozzarella Cheese – Melted over the top until golden and stretchy, it finishes the dish with a comforting, bubbly layer of pure cheese bliss.
Fresh Parsley – A sprinkle of brightness that cuts through the richness and adds a touch of color and freshness to every slice.
Expert Tips
Brown the meat deeply, not just quickly – Let the beef or sausage sear until it forms rich, caramelized bits on the bottom of the pan. Those little browned pieces (fond) are pure flavor and give your sauce incredible depth.
Use quality marinara sauce – Since the sauce ties every layer together, choose one with slow-cooked tomato flavor and a hint of herbs. If using store-bought, add a splash of red wine or a pinch of sugar to balance the acidity.
Don’t thaw the ravioli – Layer them straight from frozen. This keeps the pasta firm and prevents it from overcooking as it bakes in the sauce.
Blend the cheese mixture until silky – Whisk the ricotta, sour cream, and Parmesan until completely smooth before layering. This ensures a creamy, luxurious texture that melts perfectly.
Let the casserole rest before serving – After baking, allow it to sit for at least 10 minutes. This short rest helps the layers set, making every slice hold beautifully without falling apart.
Add a touch of freshness at the end – A sprinkle of fresh parsley, or even a drizzle of olive oil, brightens the dish and cuts through the richness.
Cheesy Million Dollar Ravioli Casserole Recipe
Ingredients:
1 bag frozen cheese ravioli about 25 oz
1 pound ground beef or Italian sausage
24 oz marinara sauce store-bought or homemade
1 cup ricotta cheese
1/2 cup sour cream
1/2 cup Parmesan cheese grated
2 cups mozzarella cheese shredded, divided
1 tsp Italian seasoning
salt and pepper to taste
fresh parsley chopped, for garnish
Instructions:
Step 1:
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish and set it aside.
Step 2:
In a large skillet over medium heat, cook the ground beef or sausage until fully browned.
Drain off any excess grease, then stir in the marinara sauce.
Let it simmer for 5 minutes to blend the flavors.
Step 3:
In a mixing bowl, combine the ricotta, sour cream, Parmesan, Italian seasoning, salt, and pepper.
Mix until smooth and creamy.
Step 4:
Arrange half of the frozen ravioli in the bottom of the baking dish.
Spread half of the ricotta mixture on top, followed by half of the meat sauce.
Sprinkle with 1 cup of mozzarella.
Repeat the layers with the remaining ravioli, ricotta mixture, meat sauce, and finish with the remaining mozzarella on top.
Step 5:
Cover the casserole with aluminum foil and bake for 30 minutes.
Remove the foil and continue baking for 10–15 more minutes, or until the cheese is melted and bubbly with golden spots.
Step 6:
Allow the casserole to rest for 5–10 minutes before slicing.
Garnish with chopped parsley if desired, and serve warm.
Important Notes When Making Cheesy Million Dollar Ravioli Casserole Recipe
The quality of cheese makes all the difference – Since cheese is the soul of this dish, use freshly grated Parmesan and good mozzarella for the best melt and flavor. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
Balance richness with seasoning – Taste each component before layering. A light touch of salt, black pepper, or Italian seasoning in the cheese mixture keeps the dish flavorful, not heavy.
Avoid overbaking – Once the cheese turns golden and bubbly, remove it from the oven. Overbaking can cause the sauce to dry out and the cheese to lose its creamy texture.
Let flavors rest and bloom – Like lasagna, this casserole tastes even better after resting for several minutes. The layers settle, and the flavors meld into something deeply comforting.
Make-ahead friendly – Assemble the casserole a day in advance, cover it tightly, and refrigerate. Bake it when ready to serve — perfect for busy nights or gatherings.
Freezer tip – You can freeze it baked or unbaked. Just wrap it well and thaw overnight before reheating. The flavors hold beautifully.
How to Enjoy Cheesy Million Dollar Ravioli Casserole Recipe After Cooking
Let it rest and breathe – When the casserole comes out of the oven, resist the urge to dig in right away. Give it 10 minutes to rest. This quiet pause allows the layers to settle, the sauce to thicken slightly, and the aroma to bloom through the kitchen.
Slice with care – Use a sharp spatula or serving spoon to lift each portion. You’ll see the beautiful layers of ravioli, sauce, and melted cheese holding together perfectly — soft yet structured.
Savor the first bite slowly – Notice the contrast of textures: the tender ravioli, the creamy ricotta blend, the hearty meat sauce, and the golden mozzarella that stretches gently as you lift your fork. Let the warmth fill your mouth — this is comfort food at its finest.
Pair it with freshness – Serve with a crisp green salad dressed in light vinaigrette or some garlic bread for that irresistible crunch. The freshness of greens balances the casserole’s rich, cheesy heart.
Add your final touch – Just before serving, sprinkle a little more Parmesan or fresh parsley over the top. A drizzle of good olive oil or a pinch of red pepper flakes can elevate the entire experience.
Enjoy it slowly, share it generously – This dish isn’t meant to be rushed. It’s made for long dinners, laughter, and second helpings. Every bite reminds you why simple ingredients — when layered with love — taste like a celebration.
Nutrition Information
For your Cheesy Million Dollar Ravioli Casserole
serving size of about 1/8 of the casserole (roughly one generous portion):
Calories: 465 kcal | Total Fat: 28 g | Saturated Fat: 13 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 110 mg | Sodium: 850–950 mg | Total Carbohydrates: 25 g | Dietary Fiber: 2 g | Sugars: 6 g | Protein: 29 g
Frequently Asked Questions:
Can I use fresh ravioli instead of frozen?
Yes! Fresh ravioli works beautifully, but since it cooks faster, reduce the baking time by about 10 minutes. Just make sure the sauce fully covers the pasta to keep it from drying out.
What’s the best way to make this casserole ahead of time?
Assemble the casserole up to the point of baking, then cover it tightly with foil and refrigerate for up to 24 hours. When ready to cook, bake it straight from the fridge — just add an extra 10 minutes to the baking time.
Can I freeze this dish?
Absolutely. You can freeze it either baked or unbaked. Wrap it well in plastic wrap and foil, and store it for up to 3 months. Thaw overnight in the refrigerator before reheating or baking.
How can I make this casserole lighter but still creamy?
Use part-skim ricotta, low-fat sour cream, and reduced-fat mozzarella. You can also swap the ground beef for lean ground turkey or chicken sausage — it keeps the flavor while cutting calories and fat.
Why does my casserole come out watery sometimes?
That usually happens if the ravioli isn’t fully coated in sauce or if excess moisture from the sauce or cheese hasn’t been reduced. To prevent this, simmer your meat sauce a few minutes longer to thicken it before layering, and don’t cover the dish for the final bake.
Do I need to cook the ravioli before assembling the casserole?
No, there’s no need to pre-cook the ravioli — especially if it’s frozen. It will cook perfectly in the sauce as it bakes, soaking up all the rich flavors without becoming mushy.
Should I drain the meat completely after browning?
Drain most of the grease, but leave about a tablespoon in the pan. That small amount of fat helps develop a deeper, richer flavor when combined with the marinara sauce.
How can I make sure the layers hold together when serving?
After baking, let the casserole rest for 10 minutes before cutting. This allows the cheese and sauce to thicken slightly, helping each slice come out clean and layered — not runny.
Can I use different types of cheese?
Yes! You can swap or combine cheeses depending on your taste. Try fontina or provolone for a mild melt, or add a little sharp cheddar for extra depth. Just make sure to keep mozzarella as the top layer for that signature bubbly, golden finish.
How do I know when it’s perfectly baked?
You’ll know it’s ready when the edges are bubbling, the top turns golden brown, and the internal temperature reaches about 165°F (74°C). If the cheese browns too quickly, loosely cover the top with foil and continue baking until fully heated through.