This Million Dollar Ravioli Casserole is a cozy, cheesy bake that comes together fast. Frozen cheese ravioli, layers of marinara, ricotta, and gooey mozzarella make a rich, comforting dish with a golden top and fresh basil aroma. If you enjoy other easy, crowd-pleasing “million dollar” style dishes, check out the popular Million Dollar Chicken Salad for a different take on the theme.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
Approximate nutrition per serving:
- Calories per serving: 470 kcal
- Protein: 25 g
- Carbohydrates: 44 g
- Fat: 30 g
- Fiber: 3 g
- Sugar: 6 g
- Sodium: 700 mg
Why Make This Million Dollar Ravioli Casserole
This casserole is comforting and simple. It takes frozen ravioli and turns it into a bubbly, golden meal with minimal fuss. The dish smells like warm tomato and melted cheese while the first bite gives you soft pasta, creamy ricotta, and stretchy mozzarella. It’s perfect for busy weeknights, potlucks, or when you want a satisfying family-style dinner without a lot of hands-on time.
How to Make Million Dollar Ravioli Casserole
This section walks you through the full assembly, baking, and finishing steps with clear action titles. Follow the steps below for a tender, cheesy casserole with a crisp top.
Ingredients:
- 1 package frozen cheese ravioli
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Lightly grease a large baking dish. Have all ingredients nearby so assembly is quick. If your ravioli are stuck together, briefly run under cold water to separate and pat dry.
Step 2: Mixing
Spread a thin layer of marinara sauce on the bottom of the baking dish. Place half of the frozen ravioli in a single layer over the sauce. Dollop half of the ricotta over the ravioli in spoonfuls. Sprinkle half of the shredded mozzarella and a light dusting of grated Parmesan. Season with a pinch of salt, pepper, and half the Italian seasoning.
Step 3: Cooking
Repeat layers with the remaining ravioli, ricotta, mozzarella, and Parmesan. Top the final layer with the remaining marinara sauce and the rest of the mozzarella. Cover the dish tightly with aluminum foil. Bake covered for 30 minutes so ravioli steam through and cheeses melt. Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and lightly golden.
Step 4: Finishing
Let the casserole cool for 5 minutes after baking so it sets slightly. Sprinkle with fresh basil leaves and a pinch more Parmesan if desired. Serve warm.
How to Serve Million Dollar Ravioli Casserole
Serve slices or scoops of the casserole with a crisp green salad and crusty bread to soak up extra sauce. Add a drizzle of good olive oil, a sprinkle of red pepper flakes for heat, or a few torn basil leaves for freshness. For a weeknight meal, pair with steamed vegetables or a simple Caesar salad. For guests, present in the baking dish with a serving spoon and garnish for an attractive family-style dish.
How to Store Million Dollar Ravioli Casserole
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes or until heated through. You can also microwave single servings, but the oven keeps the texture better.
- Freezer: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat covered in the oven at 350°F until hot, about 25–35 minutes depending on portion size.
Expert Tips for Perfect Million Dollar Ravioli Casserole
- Use room-temperature ricotta for easier spreading.
- Don’t over-salt early; cheeses and marinara add plenty of salt. Taste the sauce first if you can.
- If your marinara is very thick, thin it with a small splash of water so it spreads evenly and helps the ravioli cook.
- For extra flavor, stir a clove of minced garlic into the marinara before layering or add a pinch of red pepper flakes.
- Let the casserole rest 5–10 minutes before serving to avoid a runny center.
- If you prefer a crisper top, broil for 1–2 minutes at the end—watch closely to avoid burning.
Delicious Variations
- Meat lovers: Brown 1/2 pound of Italian sausage or ground beef, drain, and layer it with the ravioli.
- Vegetable boost: Add sautéed mushrooms, spinach, or zucchini between the layers.
- White sauce version: Swap marinara for Alfredo or a simple béchamel for a creamy twist.
- Herb and garlic: Mix minced garlic and fresh chopped herbs into the ricotta for a bright flavor.
- Spicy kick: Mix red pepper flakes into the marinara or use a spicy sausage to add heat.
Frequently Asked Questions
Q: Do I need to thaw the ravioli before baking?
A: No. Frozen ravioli can be layered and baked directly from the freezer. The covered baking time ensures they cook through. If they are stuck together, briefly separate under cold water first.
Q: Can I use homemade ravioli instead of frozen?
A: Yes. If using fresh homemade ravioli, reduce covered baking time by 5–10 minutes since fresh pasta cooks faster.
Q: Can I make this ahead and bake later?
A: Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if baking straight from the fridge.
Q: How do I prevent the casserole from being watery?
A: Use a thick marinara and don’t over-sauce the layers. Let the casserole rest after baking so excess liquid absorbs. If your ricotta is watery, drain it in a fine mesh sieve for 10 minutes.
Q: Is this recipe freezer-friendly?
A: Yes. Cool fully, then freeze in portions or a whole airtight container for up to 2 months. Thaw overnight before reheating in the oven.
Q: Can I make this gluten-free?
A: Yes. Use a package of gluten-free cheese ravioli and ensure your marinara contains no hidden gluten. Most other ingredients are naturally gluten-free.
Q: How can I lighten this dish?
A: Use part-skim mozzarella and ricotta, reduce the cheese amounts slightly, and add more vegetables between layers to stretch the serving size.
Conclusion
This Million Dollar Ravioli Casserole is easy, cheesy, and comforting—perfect for busy nights or a casual dinner with friends. If you’d like to compare with other popular takes on this idea, see the original recipe inspiration at Million Dollar Ravioli Casserole – Plain Chicken. Give it a try and enjoy the warm, melty, basil-scented results!
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Million Dollar Ravioli Casserole
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A cozy, cheesy bake with layers of frozen ravioli, marinara, rich ricotta, and gooey mozzarella, perfect for weeknights.
Ingredients
- 1 package frozen cheese ravioli
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a large baking dish. If your ravioli are stuck together, run under cold water briefly to separate and pat dry.
- Spread a thin layer of marinara sauce on the bottom of the baking dish. Place half of the frozen ravioli in a single layer over the sauce. Dollop half of the ricotta over the ravioli. Sprinkle half of the mozzarella and a light dusting of Parmesan. Season with salt, pepper, and half of the Italian seasoning.
- Repeat layers with remaining ravioli, ricotta, mozzarella, and Parmesan. Top with remaining marinara sauce and mozzarella. Cover with aluminum foil and bake for 30 minutes.
- Remove foil and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and lightly golden. Allow to cool for 5 minutes, then garnish with fresh basil and serve warm.
Notes
Let the casserole rest 5-10 minutes before serving to avoid a runny center.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 6g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
