Ever wondered what a million dollars tastes like? While I can’t put actual gold in your dinner, this Million Dollar Ravioli Casserole comes pretty close to tasting like pure luxury.
This irresistibly creamy, cheesy, and comforting dish transforms store-bought ravioli into a restaurant-worthy casserole that will have your family and friends begging for seconds.
Why You’ll Love This Recipe
This isn’t just another pasta casserole – it’s a game-changer for busy families who love good food. Here’s why you’ll fall in love with it:
- Make-ahead friendly: Prepare it the night before and bake when needed
- Versatile: Works perfectly in both oven and slow cooker
- Family-approved: Kids love it, adults crave it
- Perfect for gatherings: Feeds a crowd and travels well
- Budget-friendly: Despite its name, it won’t break the bank!
Ingredients
For this heavenly casserole, you’ll need:
- 1 (25-oz) package frozen cheese ravioli
- 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
- 2 cups mozzarella cheese
Ingredient Notes:
- For a lighter version, use low-fat cream cheese and sour cream
- Fresh ravioli provides the best texture, but frozen works well too
- Choose high-quality marinara sauce as it significantly impacts the final taste
Kitchen Equipment Needed
- Large skillet
- 9×13 inch baking dish (for oven method)
- 6-quart slow cooker (for crockpot method)
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Cooking Methods
Traditional Oven Method
Preparation (15-20 minutes):
- Preheat your oven to 350ºF
- Spray a 9x13x2-inch pan with cooking spray and set aside
- Take cream cheese out of the refrigerator 30 minutes before starting to ensure it’s properly softened.
Cook the Meat:
- In a large skillet, brown the Italian sausage over medium-high heat
- Break up the meat into small crumbles as it cooks
- Drain any excess fat from the skillet
- Stir in the spaghetti sauce
- Set aside while preparing the cheese mixture
Make the cream cheese mixture (10 minutes):
- In a large mixing bowl, Cottage cheese, softened cream cheese, sour cream, parmesan cheese, parsley, and garlic powder.
- Tip: If your cream cheese isn’t soft enough, cut it into cubes for easier mixing.
- Mix until well combined and creamy
- Taste and adjust seasonings if needed – this is your chance to perfect the flavoring!
- Combine with ravioli
- Gently toss until all ravioli are well coated
- Pro tip: Don’t worry about thawing the ravioli – they’ll cook perfectly from frozen
Assembly process (5-10 minutes):
- Spread the cheese-coated ravioli in an even layer in the prepared baking dish
- Pour the meat sauce mixture evenly over the ravioli
- Top with mozzarella cheese
Baking process (55-60 minutes):
- Cover the dish tightly with aluminum foil. Make sure it’s sealed well around the edges to prevent moisture from escaping.
- Place in preheated oven and bake for 30 minutes.
- After 30 minutes, carefully remove the foil (watch out for hot steam!).
- Return to oven and bake for an additional 15-20 minutes, or until you see these signs of doneness:
- The cheese on top should be golden brown and bubbly
- The edges should be slightly crispy
- A knife inserted in the center should meet little resistance
- The internal temperature should reach 165°F
- Important: Let the casserole rest for 10-15 minutes before serving. This resting period allows the layers to set and makes serving much easier.
Notes:
- If you use fresh ravioli instead of frozen, reduce the cooking time by 5-10 minutes.
- You can use riccota cheese instead of cottage cheese
Slow Cooker/Crockpot Method
Preparation:
- Spray your slow cooker insert generously with cooking spray
- Brown Italian sausage and add sauce mixture as directed above
- Make cheese mixture following the same recipe
Assembly in Slow Cooker (Crockpot):
- Spread about 1/2 cup of the meat sauce mixture on the bottom of the slow cooker
- Layer half of the cheese-coated ravioli
- Top with half of the remaining meat sauce
- Sprinkle with 1 cup mozzarella cheese
- Repeat layers with remaining ingredients
- Save some mozzarella cheese for the last 30 minutes of cooking
Cooking:
- Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours
- In the last 30 minutes, add remaining mozzarella cheese
- Cook until cheese is melted and bubbly
- Let stand 10-15 minutes before serving
Notes:
- Avoid opening the lid during cooking as this releases essential heat
- You may notice more liquid in the crockpot version – this is normal
- If too watery, leave the lid off for the last 30 minutes of cooking
- Make sure your ravioli isn’t overlapping too much to ensure even cooking
Recipe Tips and Tricks
- Don’t overcook: Ravioli can become mushy if cooked too long
- Temperature matters: Bring cream cheese to room temperature for smooth mixing
- Layer carefully: Keep layers even for consistent cooking
- Watch the edges: In the slow cooker, edges can burn easily – spray sides with cooking spray
Storage and Reheating:
- Refrigerate leftovers for up to 3 days
- Freeze for up to 3 months
- Reheat individual portions in microwave
- Whole casserole can be reheated covered at 350°F until warm
Serving Suggestions
- Garnish with fresh basil and extra Parmesan
- Serve with:
- Garlic bread or breadsticks
- Caesar salad
- Roasted vegetables
- Light green salad
Wine Pairing: A medium-bodied Italian red like Chianti or Sangiovese complements this dish perfectly.
Recipe Variations
- Vegetarian: Use cheese or spinach ravioli
- Spicy: Add red pepper flakes or use spicy marinara
- Extra Cheesy: Add provolone or fontina to the cheese mixture
Frequently Asked Questions
Q: Can I use cottage cheese instead of ricotta?
A: Yes, but drain and blend it first for a smoother texture.
Q: Why is my casserole watery?
A: This can happen with frozen ravioli. Thaw and pat dry before using, or extend cooking time slightly.
Q: Can I make this ahead of time?
A: Yes! Assemble up to 24 hours ahead and refrigerate. Add 10-15 minutes to baking time if cooking from cold.
Q: How do I know when it’s done in the slow cooker?
A: Ravioli should be tender but not mushy. Insert a knife – it should go through easily.
Q: Can I halve the recipe?
A: Yes, use an 8×8 inch dish or 3-quart slow cooker and reduce cooking time by about 25%.
Remember, the key to this Million Dollar Ravioli Casserole is in the layering and taking your time with the assembly. The end result is a creamy, cheesy, and utterly satisfying dish that’s truly worth its name. Whether you choose the oven or slow cooker method, you’re in for a treat that’s sure to become a family favorite!