Cheesy Ravioli Casserole (Print Version)
# Ingredients:
→ Meat and Pasta
01 -
1 pound ground beef
02 -
1 package (25 ounces) frozen cheese ravioli
→ Cheeses and Sauce
03 -
½ cup grated Parmesan cheese
04 -
1 jar (24 ounces) marinara sauce
05 -
2 cups shredded mozzarella cheese
06 -
1 cup cottage cheese
07 -
½ cup sour cream
08 -
1 cup ricotta cheese
→ Aromatics and Spices
09 -
Salt and pepper to taste
10 -
Fresh parsley for garnish
11 -
1 teaspoon dried oregano
12 -
1 tablespoon olive oil
13 -
1 teaspoon dried basil
14 -
2 cloves garlic, minced
# Instructions:
01 -
Preheat the oven to 350°F. While that's happening, heat olive oil in a big skillet, toss in the minced garlic, and stir it until it smells fragrant—about half a minute.
02 -
Throw the ground beef into the hot skillet, cooking and crumbling it until it’s browned all the way through. Drain any extra grease. Add marinara, sprinkle in the oregano and basil, then season with salt and pepper. Let it bubble gently for 5 minutes to mix the flavors.
03 -
Combine the ricotta, cottage cheese, and sour cream in a bowl. Mix in 1 cup of mozzarella, stirring until smooth and creamy.
04 -
Coat a 9x13-inch pan lightly with cooking spray. Spoon in a layer of meat sauce, arrange half the frozen ravioli on top, spread out the cheese mixture, add the rest of the ravioli, pour over the remaining meat sauce, and cover it all with the leftover mozzarella and Parmesan.
05 -
Cover the dish with foil (keep it off the cheese) and bake for half an hour. Remove the foil, then bake it another 10-15 minutes till bubbling and golden-brown bits appear. Sprinkle chopped parsley on top before serving.
# Notes:
01 -
You can prep this dish ahead and store it in the fridge. Just plan to bake it 10 minutes longer when covered.
02 -
For a meat-free option, replace the beef with 2 cups of cooked spinach or mushrooms.