Million Dollar Ravioli Casserole
Our one pan Million Dollar Ravioli Casserole has all the flavors of lasagna without all the fuss! Made with ground beef, refrigerated ravioli, marinara sauce, and all the cheesy goodness for a delicious dinner that is ready in 1 hour.
Ingredients
- 24 ounces marinara sauce
- 20 ounces refrigerated ravioli see Notes
- 1 pound ground beef 93/7, sub Italian sausage
- 1¼ teaspoons kosher salt divided
- ⅛ teaspoon ground black pepper
- 1 cup fresh spinach chopped
- 1 cup ricotta cheese sub full fat cottage cheese
- 4 ounces plain cream cheese broken into chunks
- 2 teaspoons Italian seasoning
- 12 ounces pizza sauce sub marinara
- 2 cups mozzarella cheese shredded
Instructions
- Prep: Preheat the oven to 400℉.
- Ravioli + Meat: In a 9x13 baking dish, spread about ½ - 1 cup of marinara sauce. Place half of the ravioli on top of the sauce. Break 1 pound ground beef into small chunks and place on top of the ravioli. Season the meat with ¾ teaspoon kosher salt and ⅛ teaspoon ground black pepper. Add another 1½ cups marinara sauce.
- Spinach + Cheese: Spread chopped spinach over the sauce in an even layer and then distribute 1 cup ricotta cheese and cream cheese chunks over the spinach. Season with ½ teaspoon kosher salt and 2 teaspoons Italian seasoning.
- Final Layer: Add the rest of the ravioli in a single layer and then pour the remaining marinara sauce and 12 ounces pizza sauce (or 12oz more marinara) over the top (make sure all of the ravioli is covered in sauce so it doesn't dry out).
- Bake: Cover tightly with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil, evenly spread 2 cups mozzarella cheese on top, and return to the oven for another 5 minutes (or until cheese is melted).
- Serve: Let it cool for a bit and enjoy!
Notes
- Ravioli: we also tested this using an additional 10oz ravioli (so a 20oz pack + a 10oz pack) and it worked great if you want to pack in some more ravioli to feed more people or just have extra leftovers.
- Ground Beef: we loved adding in the ground beef to cook right in the pan (instead of adding another step and dirty dish by cooking in a pan first), but definitely use a very lean ground beef (93/7 is recommended for best results) so you don't get excess grease in the pan. You can sub in Italian sausage if you want or you can always omit the ground beef too.
- Cream Cheese: if you want it extra creamy you can use the whole package of cream cheese (8oz).
- Spinach: option to omit the spinach, if you prefer. We also tested this recipe with chopped zucchini - we honestly loved it, but it does result in a little wateriness. If you are okay with that, I would recommend the zucchini! If not the spinach works great!
- Gluten-Free: use a gluten-free ravioli, like Taste Republic!
- Dairy-Free: use dairy-free ricotta, dairy-free ravioli, dairy-free cream cheese and dairy-free mozzarella.
- Storage: leftovers can be stored in an airtight container in the fridge for 4-5 days.
Nutrition
Calories: 534kcal | Carbohydrates: 39g | Protein: 35g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 126mg | Sodium: 1692mg | Potassium: 675mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1430IU | Vitamin C: 10mg | Calcium: 269mg | Iron: 11mg
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