Million Dollar Ravioli Casserole: A Luxurious Comfort Food Classic

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:

1. In a large skillet, brown the Italian sausage over medium-high heat
2. Break up the meat into small crumbles as it cooks
3. Drain any excess fat from the skillet
4. Stir in the spaghetti sauce
5. Set aside while preparing the cheese mixture

Make the cream cheese mixture (10 minutes):

1. In a large mixing bowl, Cottage cheese, softened cream cheese, sour cream, parmesan cheese, parsley, and garlic powder.
2. Tip: If your cream cheese isn’t soft enough, cut it into cubes for easier mixing.
3. Mix until well combined and creamy
4. Taste and adjust seasonings if needed – this is your chance to perfect the flavoring!
5. Combine with ravioli
6. Gently toss until all ravioli are well coated
7. Pro tip: Don’t worry about thawing the ravioli – they’ll cook perfectly from frozen

Assembly process (5-10 minutes):

1. Spread the cheese-coated ravioli in an even layer in the prepared baking dish
2. Pour the meat sauce mixture evenly over the ravioli
3. Top with mozzarella cheese

Baking process (55-60 minutes):

1. Cover the dish tightly with aluminum foil. Make sure it’s sealed well around the edges to prevent moisture from escaping.
2. Place in preheated oven and bake for 30 minutes.
3. After 30 minutes, carefully remove the foil (watch out for hot steam!).
4. 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
5. 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:

1. Spray your slow cooker insert generously with cooking spray
2. Brown Italian sausage and add sauce mixture as directed above
3. Make cheese mixture following the same recipe

Assembly in Slow Cooker (Crockpot):

1. Spread about 1/2 cup of the meat sauce mixture on the bottom of the slow cooker
2. Layer half of the cheese-coated ravioli
3. Top with half of the remaining meat sauce
4. Sprinkle with 1 cup mozzarella cheese
5. Repeat layers with remaining ingredients
6. Save some mozzarella cheese for the last 30 minutes of cooking

Cooking:

1. Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours
2. In the last 30 minutes, add remaining mozzarella cheese
3. Cook until cheese is melted and bubbly
4. 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!