Name: Ravioli Casserole with Layers of Cheese and Meat Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 1 (25 oz) bag frozen cheese ravioli; 1 lb ground beef; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 (24 oz) jar marinara sauce; 1 tsp Italian seasoning; Salt and pepper, to taste; 1 cup ricotta cheese; 1 cup sour cream; 1½ cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; Chopped parsley, for garnish (optional)

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This Ravioli Casserole with Layers of Cheese and Meat Sauce is the definition of comfort food. I love how it brings together rich meat sauce, creamy ricotta, tangy sour cream, and melty mozzarella—all layered with tender cheese ravioli. It’s everything I want in a hearty baked pasta dish, and the best part? I can use frozen ravioli, so there’s no need to prep the pasta from scratch. Whether it’s a weeknight dinner or a cozy family gathering, this casserole never disappoints.

Why You’ll Love This Recipe

I keep coming back to this recipe because it checks every box. It’s warm, filling, and packed with flavor, yet it’s simple to make. I just layer everything in a dish and bake—it’s that easy. It also reheats well, which makes it a great option for meal prep or leftovers. Plus, it’s easy to tweak based on what I have on hand or what I’m craving. It’s a classic crowd-pleaser that always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (25 oz) bag frozen cheese ravioli
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 (24 oz) jar marinara sauce
1 cup ricotta cheese
1 cup sour cream
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper, to taste
Chopped parsley, for garnish (optional)

Directions

I preheat my oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a skillet, I brown the ground beef and onion over medium heat. After about 5–7 minutes, when the meat is cooked through, I add the minced garlic and cook for another minute. I drain off any excess grease.
I stir in the marinara sauce and Italian seasoning, then season with salt and pepper. I let the sauce simmer for 5 minutes, then take it off the heat.
In a separate bowl, I mix the ricotta and sour cream together until smooth.
To assemble, I layer half of the frozen ravioli on the bottom of the baking dish. I spoon half of the ricotta mixture on top, then spread half of the meat sauce over that. I sprinkle a layer of mozzarella on top. Then I repeat the layers: ravioli, ricotta mixture, meat sauce, and the remaining mozzarella and Parmesan cheese.
I cover the dish with aluminum foil and bake for 30 minutes. Then I remove the foil and bake for another 10–15 minutes, until the cheese is bubbling and golden.
After letting the casserole rest for 5 minutes, I garnish with parsley and serve.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

I use spicy Italian sausage instead of ground beef when I want a little kick.
For a vegetarian version, I sauté mushrooms, spinach, or zucchini and use those in place of the meat.
When I want to go extra cheesy, I add slices of provolone or fontina between the layers.
I’ve also used fresh ravioli, and it works beautifully—just reduce the baking time by about 10 minutes.
A dash of red pepper flakes in the sauce adds just the right amount of heat.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat individual portions in the microwave for about 2–3 minutes. For larger portions, I reheat the casserole in a 350°F oven, covered, for about 20 minutes.

This dish also freezes well. I either freeze the whole assembled (but unbaked) casserole or freeze leftover portions. When I’m ready to enjoy, I thaw overnight in the fridge and bake as usual.

FAQs

Can I use fresh ravioli instead of frozen?

Yes, I’ve made it with fresh ravioli, and it turns out great. Just reduce the baking time by 10 minutes since fresh pasta cooks faster.

What’s the best meat to use in the sauce?

I usually go with ground beef, but I also like using Italian sausage or a mix of beef and pork for more flavor.

Can I make this casserole ahead of time?

Absolutely. I assemble it, cover it, and refrigerate until ready to bake. I just add 10 minutes to the initial baking time if it’s chilled.

How do I make it vegetarian?

I skip the meat and use sautéed mushrooms, zucchini, or spinach. I also switch to a veggie-friendly marinara.

Can I freeze this casserole?

Yes, I freeze it before or after baking. Just be sure to let it cool completely and wrap it tightly. It keeps well for up to 3 months.

Conclusion

This Ravioli Casserole with Layers of Cheese and Meat Sauce is everything I want in a no-fuss, satisfying dinner. It’s loaded with flavor, easy to throw together, and perfect for sharing. With just a few simple ingredients, I get a warm, cheesy, and hearty dish that makes everyone happy. Whether I’m feeding a crowd or just looking for something comforting and delicious, this recipe is always a hit.

Ravioli Casserole with Layers of Cheese and Meat Sauce