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Million Dollar Ravioli Casserole

Million Dollar Ravioli Casserole

This rich and yummy casserole layers cheese ravioli with creamy filling, tasty Italian sausage, and bubbly mozzarella. Every bite is comfort food heaven that tastes like you spent hours cooking. It's the perfect weeknight dinner that looks fancy but uses simple ingredients you probably have right now at home.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course, Pasta
Cuisine American, Italian
Servings 8
Calories 485 kcal

Ingredients
  

  • 1 pound Italian sausage
  • 1 28-ounce jar spaghetti sauce
  • 1 cup cottage cheese
  • 8 ounces cream cheese (softened)
  • 1/2 cup sour cream
  • 2 tablespoons fresh parsley (chopped)
  • 1 teaspoon garlic powder
  • 1/2 cup grated Parmesan cheese
  • 1 25-ounce package frozen cheese ravioli
  • 2 cups shredded mozzarella cheese

Instructions
 

  • Cook the sausage in a big pan for 8-10 minutes, breaking it up until it's not pink anymore. Drain all the grease and stir in the spaghetti sauce, then let it simmer while you prep everything else.
  • Mix the cheese filling by putting cottage cheese, soft cream cheese, sour cream, parsley, and garlic powder in a big bowl. Stir it all up until it's smooth and creamy with no lumps at all.
  • Layer everything by putting half the meat sauce in a greased 9x13 dish. Add half the frozen ravioli, spread all the cheese mix on top, then add the rest of the ravioli and sauce.
  • Add the cheese on top by sprinkling parmesan all over, then adding mozzarella cheese. Cover tightly with foil and bake at 350°F for 45 minutes until the ravioli feels soft when you poke it.
  • Make it golden by taking off the foil and baking 10-15 more minutes until cheese is golden and bubbly. Let it sit 10 minutes before cutting so the layers stay together when you serve it.

Notes

  • Use room temperature cream cheese so it mixes smooth without any lumps that can make the cheese layer taste weird or look bumpy when you serve it.
  • Don't thaw frozen ravioli first - they cook just right in the oven and keep their shape better than soft thawed pasta would during all that baking time.
  • Keep foil on most of the baking time so cheese doesn't burn while the pasta cooks through completely and evenly all the way to the bottom layer.
  • This tastes even better the next day when all the flavors mix together, making it perfect for meal prep or feeding big groups at parties and family dinners.