Million Dollar Ravioli Casserole – seriously delicious! Meat sauce, frozen ravioli, and 4 cheeses! The BEST pasta casserole EVER!!! Can make ahead and refrigerate or freeze for later. Frozen cheese ravioli, cream cheese, sour cream, cottage cheese, Italian sausage, spaghetti sauce, parmesan cheese, and mozzarella cheese. Serve with a simple salad and garlic bread. Great for dinner parties and potlucks! Everyone loves this easy casserole! I never have any leftovers!!
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Pin This RecipeThis Million Dollar Ravioli Casserole is a new favorite in our house! Meat sauce, ravioli, and tons of cheese. YUM! We ate this for lunch and dinner the same day. We just couldn’t get enough of it!!! You can make this pasta casserole ahead of time and refrigerate or freeze for later. I like to make this and split it between two pans. Bake one now and freeze one for later.
As I said, we LOVED this Million Dollar Ravioli Casserole! It is loaded with tons of amazing flavor. We served this with a salad and some garlic bread. If you need a good garlic bread recipe, check out our version of Carbone’s Garlic Bread. I love it!!
What is a good store-bought spaghetti sauce?
I used a jar of Trader Joe’s Roasted Garlic Marinara (green label) in this casserole. I also like Rao’s or La Famiglia DelGrosso jarred sauces. All three of these jarred sauces taste great! I used Italian sausage for the meat sauce.
If you don’t like sausage, you can swap it out for ground beef or ground turkey. You might want to add a teaspoon of Italian seasoning to the beef or turkey to give it more flavor. Totally up to you.
One last thing about the ingredients, I used a bag of frozen cheese ravioli. There is no need to thaw the ravioli first. It will cook in the casserole.
One more thing, this casserole uses cottage cheese. I already know the emails and comments that are coming from all you cottage cheese haters! Here is my take on cottage cheese: I like cottage cheese in pasta casseroles. I NEVER ever eat it straight out of the container – yuck! BUT it is heavenly in casseroles. If you haven’t tried it, I really encourage you to branch out and try it. If you aren’t ready to trust the word of a tried and true picky eater, you can try and substitute ricotta for the cottage cheese.
Million Dollar Ravioli Casserole
Equipment:
Ingredients:
- 1 lb Italian sausage
- 1 (28-oz) jar spaghetti sauce
- 1 cup cottage cheese
- 1 (8-oz) package cream cheese softened
- ¼ cup sour cream
- 2 Tbsp parsley
- ½ tsp garlic powder
- ⅓ cup grated parmesan cheese
- 1 (25-oz) package frozen cheese ravioli
- 2 cups mozzarella cheese
Instructions:
- Preheat oven to 350ºF. Spray a 9x13x2-inch pan with cooking spray. Set aside.
- In a large skillet brown Italian sausage. Drain fat from skillet. Stir in spaghetti sauce and set aside.
- In a large bowl, combine cottage cheese, softened cream cheese, sour cream, parmesan cheese, parsley and garlic powder. Add ravioli. Toss to coast.
- Spread ravioli in the bottom of the prepared baking pan.
- Pour meat sauce over ravioli and top with mozzarella cheese.
- Bake uncovered for 45 minutes. Allow to cool for 10-15 minutes before serving.
Notes:
Steph
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THANKS-Should I use marinara or spagetti sauce for best flavor?
Whatever you prefer – they are basically the same thing. I use Rao’s Spaghetti Sauce.
is that 2 TBSP fresh or dry parsley?-can I substitute marinara sauce for spaghetti sauce?-if so which is best?-THANKS
I used dry parsley
Delicious and very easy to make. The family has decided that it is a keeper recipe – the ultimate compliment!!!!
Substitution for sausage? I am not a fan…
I want to make this, but usually I am much more of a fan or Ricotta cheese–can I substitute or will it ruin it?
I don’t like cottage cheese either. I add more sour cream 1/2 cup and more cream cheese 1/4 cup. It sets up perfect and taste great!
Do I boil the frozen ravioli Before adding? Or just add frozen
add it frozen
Need to know the nutritional facts. I would love to make this recipe, but I have a granddaughter with diabetes. We need to know the amount of carbs in a serving of this recipe. Can you supply
Here are two websites that you can use to estimate the nutritional information:
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
https://whisk.com/recipe-nutrition-calculator
I’m using fresh ravioli. Do I cook it beforehand?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This is delicious! Thank you for the recipe. You have the patience of a saint with all of these questions that are addressed in the blog and in the recipe. If I could suggest – if you have a question – re-read the directions and recipe prior to asking because you will probably be able to answer your own question. It’s extremely redundant, a waste of Steph’s time, and makes some of you look very silly – IMO, of course.
I made this last night, and my adult son and I both loved it. We love my lasagna recipe, but this was much simpler and faster to make. Probably not waist friendly enough to have every week, but a definite keeper for at least once in awhile! I used Rana (“Italy’s Most Loved”) cheese lovers signature fresh tortelloni, and it was terrific. The instructions on the package said to boil for 3 minutes, but my instinct told me that it would be just fine to put in the casserole unboiled since it would be cooking in the sauce for close to an hour. I was right! the pasta was just perfect. Looking forward to leftovers today!
This was so good!!!! Fam raves about it. Will be doing it again for sure!!!!!!!!
Made this twice now. The first time was pretty much to your directions above. At first I thought it was just ok and my husband’s review was, it’s ok but too cheesy for him. (He only tolerates soft and mild cheeses, but typically is against any other.) But next day’s leftovers Really just hit home for me! Like I became mildly obsessed…So a week later I made another half pan (9×9) for myself but with the following changes… not because I didn’t like yours, but to use up things in my fridge…
I used 2 pks of Trader Joe’s refrigerated Ravioli (Italian sausage). I probably got 18 raviolis total. Forgot to count. For your million dollar mix I used 4oz mascarpone, 3/4 c 4%fat cottage cheese, 2oz cream cheese, and 1/4 c or so of sour cream. Then about 2tsp dried minced garlic, and a few shakes of Penzeys Pasta Sprinkle (The best Italian Herb blend!)
I mixed all right there in the baking dish, and Once all blended, I stirred in the raviolis right in pan. Then, because I was lazy, I omitted the sausage and just poured about a half jar of spaghetti sauce over the ravs and covered with mozzarella. Baked at 350 til the cheese on top was perfect. I gotta say, it was just as delish! Ridiculously easy and quick. And since the ravs were only cold and not frozen, I only needed to bake about 25 min. I still let it rest though. This recipe will be made a lot!
Thanks for this!
So glad you enjoyed it, Katy!
Do you cook the ravioli first or put it in the pan frozen?
you don’t have to cook the ravioli before baking
Do I need to boil the ravioli first?
NO. It will cook in the casserole.
Do I need to boil the ravioli before it gets coated??
No, you don’t need to cook the ravioli before baking.
This sounds yummy! Can I use fresh ravioli…it’s what I have on hand. If yes, would I par boil it first? Thx in advance…Linda
I’m so glad I listened to you and decided to branch out and try cottage cheese in your recipes….it’s so delicious!!! Making this tonight ????
Made this over the weekend and it was amazing! Fed 8 people and had a little left over, served with salad and bread. I thinka standard 24oz jar of sauce is enough sauce, no need to open a second jar if that is what you have on hand. Super easy and super delicious. I made the casserole up and noon and refrigerated until dinner so when my guests arrive I only need to take the casserole out to pop it in the oven. Delicious.