Million Dollar Ravioli Casserole

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Imagine layers of tender ravioli bathed in a rich, savory meat sauce and blanketed under a blanket of gooey melted cheese. Each bite offers the perfect blend of cheesy indulgence, tangy tomato goodness, and perfectly seasoned ground beef — comfort food at its finest. This Million Dollar Ravioli Casserole lives up to its name with bold flavors and a rich, satisfying texture that makes it feel like a luxurious feast.

Perfect for busy weeknights, family gatherings, or potlucks, this easy-to-make casserole combines classic Italian flavors with a hearty, filling twist. The best part? It’s incredibly simple to prepare using frozen ravioli, saving you both time and effort without compromising on taste.

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Ingredients for this Million Dollar Ravioli Casserole

• 1 pound ground beef
• 1 jar (24 oz) marinara sauce
• 1 package (25 oz) frozen cheese ravioli
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

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Step 1: Prepare the Meat Sauce

In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess grease. Stir in the marinara sauce, garlic powder, Italian seasoning, salt, and pepper. Let the sauce simmer for 5-7 minutes to allow the flavors to blend.

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Step 2: Layer the Casserole

Preheat your oven to 375°F (190°C). In a greased 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Arrange half of the frozen ravioli in a single layer over the sauce. Spread the ricotta cheese evenly over the ravioli, followed by half of the mozzarella and Parmesan cheese. Repeat the layers — meat sauce, ravioli, and cheese — finishing with a generous sprinkle of mozzarella and Parmesan on top.

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Step 3: Bake to Perfection

Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. For a golden brown top, broil for 2-3 minutes before removing from the oven.

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Step 4: Garnish and Serve

Let the casserole rest for 5-10 minutes before serving. Sprinkle with freshly chopped parsley for a pop of color and added flavor. Enjoy warm with garlic bread or a fresh side salad.

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Storage Instructions

To store leftovers, allow the casserole to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. When reheating, thaw overnight in the fridge if frozen, then bake at 350°F (175°C) until heated through.

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Estimated Nutrition

• Calories: ~450 per serving
• Protein: ~28g
• Carbohydrates: ~40g
• Fat: ~20g
• Saturated Fat: ~10g
• Cholesterol: ~75mg
• Fiber: ~4g
• Sodium: ~950mg

(Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.)

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Frequently Asked Questions

1. Can I use fresh ravioli instead of frozen?

Yes! Fresh ravioli works great and may reduce your baking time by 5-10 minutes.

2. Can I add vegetables to this casserole?

Absolutely! Spinach, mushrooms, or bell peppers make excellent additions. Simply sauté them with the meat sauce.

3. Can I make this casserole ahead of time?

Yes! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.

4. What’s the best cheese alternative for ricotta?

Cottage cheese or cream cheese are great substitutes for ricotta in this recipe.

5. How do I prevent the casserole from becoming too watery?

Ensure you drain any excess grease from the cooked beef, and if adding vegetables, sauté them first to release moisture.

6. Can I use sausage instead of ground beef?

Yes! Italian sausage adds a rich, flavorful twist to this casserole.

7. Is this dish kid-friendly?

Definitely! The cheesy layers and familiar pasta flavors are a big hit with kids.

8. What side dishes go well with this casserole?

Garlic bread, roasted vegetables, or a crisp green salad are perfect pairings.

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