Million Dollar Ravioli Casserole
If you’re searching for a delicious, hearty meal that can easily feed a crowd, look no further than this Million Dollar Ravioli Casserole.
Servings 8
Ingredients
For The Meat Sauce
- 1 lb Ground Beef
- 1/2 lb Ground Italian Sausage
- 1 Yellow Onion, Diced
- 5-6 Garlic Cloves, minced
- 2 (24 oz) Jars of Spaghetti Sauce
- 1 tsp Garlic and Herb Seasoning Blend
- 1 tsp Italian Seasoning
- 1 tsp White Sugar
- 1 tsp Black Pepper
- 1/2 tsp Salt
For the Cheese Mixture
- 1 Cup Cottage Cheese or Ricotta
- 1/4 Cup Sour Cream
- 1/2 Cup Grated Parmesan Cheese
- 5.3 oz Boursin Garlic and Herb Cheese Spread, softened or cream cheese, softened
- 1 Cup Shredded Mozzarella Cheese
For Assembly
- 25 oz Bag of Frozen Cheese Raviolis
- 3 Cups Shredded Mozzarella Cheese
- 1-2 tsp Fresh Chopped Parsley for garnish optional
Instructions
- In a large skillet over medium heat, brown the ground beef and Italian sausage along with the diced onion and minced garlic. Once cooked, drain any excess grease.
- Stir in the spaghetti sauce and seasonings, letting the mixture simmer on low heat while you prepare the cheese mixture
- In a large mixing bowl, combine the cottage cheese, sour cream, grated Parmesan, Boursin cheese, and shredded mozzarella. Mix until well combined
- Preheat the oven to 400°F
- In a 9x13 baking dish, spread 1/3 of the meat mixture on the bottom. Layer half of the frozen cheese ravioli over the sauce, followed by half of the cheese mixture. Repeat the layers, finishing with the remaining meat sauce.
- Top with 3 cups of shredded mozzarella cheese. Wrap the dish tightly in foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden brown and bubbly.
- Once out of the oven, sprinkle with fresh chopped parsley for a touch of color.
Notes
If you're looking to sneak in some extra nutrition, feel free to add spinach, mushrooms, or zucchini to the meat sauce for added veggies and fiber.
Making Ahead
To prepare ahead: You can prepare the entire casserole up to the point of baking. Simply follow the recipe instructions, layering the ingredients in the baking dish. Once assembled, cover the casserole tightly with plastic wrap or aluminum foil. You can refrigerate it for up to 1-2 days before baking.
Freezing: If you want to freeze the casserole, it's best to do so before baking. After assembling the casserole, wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Label it with the date and contents. The casserole can be frozen for up to 2-3 months for optimal quality.
When you're ready to bake the frozen casserole, it's best to thaw it in the refrigerator overnight. This ensures even cooking.
If you're in a hurry and want to bake it straight from the freezer, you can do so, but it will require longer cooking time. Preheat your oven to 375°F and bake for about 1 hour and 30 minutes. Check for doneness; the cheese should be melted and bubbly.
Baking After Thawing: If you’ve thawed the casserole in the fridge, preheat the oven to 400°F and bake for about 30-40 minutes. Remove the foil in the last 10-15 minutes to allow the cheese to become golden and bubbly.
Store any uneaten casserole in the fridge for up to 4 days, and reheat in the microwave.