Description
This Million Dollar Ravioli Casserole is the ultimate comfort food, loaded with layers of hearty meat sauce, cheesy ricotta-spinach filling, and tender ravioli. Topped with melty mozzarella cheese, this easy-to-make casserole is a guaranteed crowd-pleaser for any dinner table!
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 1 clove garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 10 ounces frozen spinach, thawed and drained
- 16 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 (16 ounce) package frozen ravioli
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned and cooked through. Stir in the tomato sauce, diced tomatoes, oregano, Italian seasoning, salt, and pepper. Let the sauce simmer for 5 minutes, then remove from heat.
- In a medium bowl, combine the thawed and drained spinach, ricotta cheese, Parmesan cheese, and egg. Mix until well combined.
- Spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish.
- Layer half of the frozen ravioli over the sauce, followed by half of the spinach-ricotta mixture, half of the remaining meat sauce, and half of the shredded mozzarella.
- Repeat the layers with the remaining ravioli, spinach mixture, meat sauce, and mozzarella cheese. Cover the casserole with aluminum foil.
- Bake the casserole in the preheated oven for 40 minutes. After 40 minutes, remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden.
- Let the casserole cool for a few minutes before serving.
Notes
- You can use fresh spinach if you prefer, but be sure to cook it down and drain any excess moisture.
- Feel free to use a store-bought marinara sauce in place of the tomato sauce and diced tomatoes for convenience.
- To make this recipe ahead of time, assemble the casserole, cover it tightly with foil, and refrigerate for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from the fridge.
- Prep Time: 20 minutes
- Cook Time: 1 hour