If there’s one thing I’ve learned over the years, it’s that you don’t have to spend hours in the kitchen to make something that tastes like a million bucks. This Million Dollar Ravioli Casserole is the perfect example — it’s the kind of dish that feels fancy enough for Sunday dinner but is so easy, you’ll want to make it on a weeknight, too.

Imagine layers of tender cheese-stuffed ravioli, rich marinara, seasoned ground beef, and a ridiculously creamy ricotta-cream cheese filling. Then top it all off with gooey mozzarella and a sprinkle of Parmesan, and you’ve got a baked pasta dish that delivers maximum comfort with minimum fuss. I mean, what’s not to love?

This casserole has become a regular in my meal rotation — not just because it’s delicious (which, obviously, it is), but because it’s a no-fail, crowd-pleasing kind of dinner. I’ve served it at family get-togethers, dropped it off for friends with new babies, and even made it ahead for busy weeks. Every time, the dish disappears in no time.

What makes this one feel especially luxurious is that “million dollar” layer — a blend of ricotta, cream cheese, and sour cream that melts into the pasta and makes every bite creamy, rich, and completely irresistible. And don’t worry — you don’t have to thaw the ravioli or make anything from scratch. We’re keeping things simple and stress-free.

Alright, let’s get right into it — here’s how to make your own Million Dollar Ravioli Casserole.

Ingredients You’ll Need

1 bag (25 oz) frozen cheese ravioli (no need to thaw)
1 pound ground beef
2 cups marinara or pasta sauce
1 cup ricotta cheese
4 ounces cream cheese, softened
1 cup sour cream
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and black pepper, to taste
Fresh parsley for garnish (optional)

STEP-BY-STEP INSTRUCTIONS

Step 1: Preheat and Prep

Start by preheating your oven to 375°F. Lightly grease a 9×13 inch baking dish — you can use cooking spray or a bit of olive oil. This will help prevent sticking and make cleanup easier later on.

Step 2: Cook the Ground Beef

In a large skillet over medium heat, cook the ground beef until it’s nicely browned and fully cooked. Break it up with a wooden spoon as it cooks to avoid big clumps.

Once the meat is cooked through, season it with salt, pepper, and Italian seasoning, then stir in the marinara sauce. Let this simmer for a few minutes — this helps the flavors come together and gives you a richer, more developed meat sauce.

Tip: You can use store-bought marinara to keep things easy, or go with a homemade version if you’ve got one you love.

Step 3: Make the “Million Dollar” Cheese Layer

In a medium bowl, mix together the ricotta cheese, softened cream cheese, and sour cream. Stir until smooth and creamy. This layer is what gives the casserole that dreamy, velvety texture — don’t skip it!

You can do this step while the meat is simmering, so everything comes together faster.

Step 4: Start Assembling the Layers

Grab your prepared baking dish and spread a thin layer of meat sauce over the bottom. This helps keep the ravioli from sticking and adds flavor right from the start.

Next, arrange half of the frozen ravioli in a single layer on top of the sauce. No need to thaw them — they’ll cook perfectly in the oven.

Then, spread half of the cheese mixture over the ravioli and top with 1 cup of shredded mozzarella. This is your first luscious layer — and it’s already looking like comfort food heaven

Layer, Bake, and Savor

Welcome back! In Part 1, we layered up the rich, cheesy goodness that makes this Million Dollar Ravioli Casserole a family favorite in my kitchen. Now it’s time to bring everything together, get it into the oven, and make your house smell like an Italian restaurant in the best way possible.

If you’ve made lasagna before, this process will feel familiar — but I promise it’s even easier. No noodles to boil, no complicated prep. Just simple, comforting ingredients layered to perfection. Let’s jump back in where we left off.

Step 5: Finish the Layers

With your first layer down — meat sauce, frozen ravioli, cheese mixture, and mozzarella — it’s time to repeat.

Place the remaining frozen ravioli over the mozzarella layer, spreading them out evenly. Then add the rest of your ricotta-cream cheese mixture, gently smoothing it across the top with a spoon or spatula.

Pour the remaining meat sauce over the cheese mixture, making sure everything is covered. Then sprinkle on the last cup of mozzarella cheese, and finally, top the whole thing with ½ cup grated Parmesan cheese for that golden, savory finish.

Step 6: Cover and Bake

Now that everything is perfectly layered, cover the baking dish tightly with foil. This helps everything cook through evenly without drying out the cheese.

Place it in the preheated oven (375°F) and bake for 30 minutes.

After 30 minutes, remove the foil and bake for another 10 to 15 minutes, or until the top is golden, bubbly, and just starting to crisp at the edges.

Tip: If you love a crispier top, broil it for the last 2–3 minutes — just keep an eye on it so it doesn’t burn.

Step 7: Rest Before Serving

As tempting as it is to dig in right away, give the casserole about 10 minutes to rest before serving. This allows it to set slightly, making it easier to slice and serve. Plus, it won’t be lava-hot — no burnt tongues here!

Top with a little chopped fresh parsley if you want to dress it up a bit. It adds a nice pop of color and a hint of freshness.

Helpful Tips and Variations

This recipe is a keeper as-is, but here are a few ways to tweak it depending on your preferences or what you have on hand:

Switch up the protein: Try swapping the ground beef for Italian sausage or even a half-beef, half-sausage blend. It gives the dish a deeper, spicier flavor that’s hard to resist.
Go vegetarian: Use spinach or mushroom ravioli and skip the meat sauce. Add some sautéed veggies like zucchini, mushrooms, or bell peppers to bulk it up.
Try different sauces: While a classic marinara works great, don’t be afraid to use a spicy arrabbiata or a tomato basil sauce for a different flavor twist.
Make it ahead: This casserole can be assembled a day in advance, covered, and kept in the fridge. Just add 5–10 extra minutes to the bake time if it’s going in cold.
Freezer-friendly: Slice up leftovers into individual portions and freeze them for easy lunches or future busy nights. They reheat beautifully in the oven or microwave.

We’ve covered the layering, the baking, and all the delicious details in Parts 1 and 2 — and by now, your kitchen probably smells amazing. But before you dig in or save this recipe for later, I want to answer a few frequently asked questions that pop up often when it comes to making baked pasta dishes like this one.

Whether you’re wondering about substitutions, storage, or ways to make this dish work for different diets, I’ve got you covered. And once we’ve wrapped up the FAQ section, I’ll share a few final thoughts to help you get the most out of this comforting, crowd-pleasing casserole.

FREQUENTLY ASKED QUESTIONS

1. Do I need to thaw the frozen ravioli before using it?

Nope! That’s one of the best parts of this recipe. You can layer the frozen ravioli directly into the casserole without thawing. It cooks perfectly in the oven as the casserole bakes — saving you both time and extra steps.

2. Can I make this casserole ahead of time?

Absolutely. You can assemble the entire casserole a day in advance and store it in the refrigerator until you’re ready to bake. Just make sure to cover it tightly with foil, and when you’re ready to cook, bake as directed — adding about 5–10 extra minutes if it’s going into the oven cold.

3. Can I use fresh ravioli instead of frozen?

Yes, you can substitute fresh cheese ravioli if you prefer. Just keep in mind that fresh pasta cooks a little faster, so you may want to slightly reduce the baking time by 5–10 minutes to prevent it from getting too soft.

4. How do I store leftovers?

Leftovers should be cooled completely before storing. You can keep them in an airtight container in the refrigerator for up to 4 days, or freeze individual portions for up to 2 months. To reheat, microwave or bake until warmed through.

5. What can I use instead of ricotta cheese?

If you’re not a fan of ricotta, you can try substituting cottage cheese (blended for a smoother texture) or even mascarpone for an extra rich alternative. Just keep in mind that these options will slightly change the flavor and texture — but the result will still be creamy and delicious.

6. Can I make this dish vegetarian?

Definitely. Simply omit the ground beef and use a meat-free marinara. You could also add sautéed mushrooms, spinach, or zucchini for added flavor and heartiness.

7. Is there a way to lighten this up a bit?

While this is definitely an indulgent dish, you can cut back a bit by using low-fat cream cheese, sour cream, and mozzarella. You can also use ground turkey instead of beef to reduce the fat content without losing flavor.

FINAL THOUGHTS

There’s just something special about a bubbling casserole dish coming out of the oven — it feels like home, doesn’t it? This Million Dollar Ravioli Casserole has all the comfort and satisfaction of lasagna, but with way less prep and effort. It’s rich, creamy, and packed with flavor, yet simple enough to throw together even on a busy evening.

This recipe is also incredibly flexible — which is one of the reasons I love it so much. Whether you’re feeding a hungry family, cooking for friends, or meal prepping for the week, it adapts easily to whatever you need. And trust me — people will ask for seconds. Probably thirds.

If you give this recipe a try, I’d love to hear how it turns out! Feel free to leave a comment and share your favorite variations or tips. Did you use sausage instead of beef? Add in some veggies? Swap in a different sauce? I’m always inspired by the creative ways readers make these recipes their own.

Million Dollar Ravioli Casserole