Description

Million Dollar Ravioli Casserole is a comforting baked pasta dish featuring layers of cheese-filled ravioli, savory Italian sausage, and a rich tomato sauce. This hearty casserole combines a creamy cheese mixture with melty mozzarella and Parmesan, baked to bubbly perfection. Ideal for family dinners or potlucks, this recipe is easy to assemble and yields a crowd-pleasing meal in about an hour.

Ingredients

Scale

Meat Sauce

1 lb Italian sausage
1 (28-oz) jar spaghetti sauce

Cheese Mixture and Ravioli

1 cup cottage cheese
1 (8-oz) package cream cheese, softened
¼ cup sour cream
2 Tbsp parsley
½ tsp garlic powder
⅓ cup grated Parmesan cheese
1 (25-oz) package frozen cheese ravioli

Topping

2 cups mozzarella cheese

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Instructions

Preheat Oven: Preheat your oven to 350ºF (175ºC). Spray a 9x13x2-inch baking pan with cooking spray to prevent sticking and set it aside.
Prepare Meat Sauce: In a large skillet over medium heat, crumble and brown the Italian sausage until fully cooked and no longer pink. Drain the excess fat from the skillet. Stir in the spaghetti sauce and warm through, then set the meat sauce aside.
Mix Cheeses and Ravioli: In a large mixing bowl, combine the cottage cheese, softened cream cheese, sour cream, grated Parmesan cheese, parsley, and garlic powder. Add the frozen cheese ravioli to the bowl and toss gently to coat the ravioli evenly with the cheese mixture.
Assemble Casserole: Spread the cheese and ravioli mixture evenly in the bottom of the prepared baking pan. Pour the meat sauce evenly over the ravioli layer. Finally, sprinkle the shredded mozzarella cheese evenly over the top.
Bake: Place the casserole uncovered in the preheated oven and bake for 45 minutes until bubbly and the cheese is melted and slightly golden. Remove from the oven and let it cool for 10 to 15 minutes to allow the flavors to meld before serving.

Notes

You can substitute ground beef or turkey for Italian sausage if preferred.
For a spice variation, add red pepper flakes to the meat sauce.
Fresh parsley can be used instead of dried for a brighter flavor.
The casserole can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking cold.
This dish pairs well with a simple green salad and garlic bread.