Million Dollar Ravioli Casserole tastes like a decadent baked lasagna but comes together with almost no effort. Frozen cheese ravioli are layered with a rich, creamy spinach and ricotta filling, plenty of marinara, and a blanket of melty mozzarella and Parmesan. Bubbly, golden, and totally comforting, it’s a crowd-pleasing bake perfect for busy nights or casual entertaining.
Ingredients
- 1 package (25 oz) frozen cheese ravioli (no need to thaw)
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the ricotta cheese, chopped spinach, minced garlic, Italian seasoning, salt, and pepper. Stir until everything is evenly mixed.
- Spread a thin layer of marinara sauce over the bottom of the prepared baking dish.
- Arrange half of the frozen cheese ravioli in an even layer over the sauce.
- Spoon half of the ricotta-spinach mixture over the ravioli and spread gently. Sprinkle with half of the shredded mozzarella cheese.
- Repeat the layers with the remaining ravioli and ricotta mixture. Pour the remaining marinara sauce evenly over the top.
- Finish with the remaining mozzarella cheese and the grated Parmesan cheese, spreading them evenly to cover.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the casserole is hot, the ravioli are tender, and the cheese on top is bubbly and golden brown.
- Allow the casserole to cool for 5–10 minutes before serving. Garnish with fresh basil, if desired, and serve warm.
Variation
- Add cooked Italian sausage or ground beef between the ravioli layers for a heartier, meat-filled version.
- Swap cheese ravioli for spinach or mushroom ravioli to boost the veggie flavor and richness.
- Stir a little cream cheese (2–3 tablespoons) into the ricotta mixture for an even silkier, ultra-rich filling.
Cooking Notes
- Bake the casserole covered first so the ravioli cook through and steam, then uncover to brown the cheese.
- If the top is browning too quickly, tent loosely with foil for the last 5–10 minutes of baking.
- Letting the casserole rest before slicing helps it set slightly, so the layers hold together better when serving.
Serving Suggestions
- Serve with a crisp green salad dressed with a simple vinaigrette to balance the richness of the casserole.
- Add warm garlic bread or breadsticks on the side to soak up any extra sauce.
- Round out the meal with roasted vegetables like broccoli, zucchini, or asparagus for extra color and nutrition.
Tips
- Spread the ricotta mixture as evenly as possible so every bite has creamy, cheesy goodness.
- If your marinara is very thick, thin it slightly with a splash of water so the ravioli cook evenly in the sauce.
- For extra golden color, broil the casserole for 1–2 minutes at the end of baking—watch closely to avoid burning.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 17 g
- Sodium: 780 mg
Frequently Asked Questions
- Do I need to thaw the ravioli first?
No, you can use the ravioli straight from frozen. Just follow the baking times and make sure the center is hot and tender. - Can I make this ahead of time?
Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Bake covered a bit longer (5–10 extra minutes) to account for the chilled ingredients. - Can I freeze this casserole?
You can freeze it unbaked or baked. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before baking or reheating until hot and bubbly. - What if I don’t have ricotta?
Cottage cheese (preferably small curd) can be swapped for ricotta. Drain well and blend or mash slightly for a smoother texture.
Conclusion
Million Dollar Ravioli Casserole delivers all the indulgent layers of a classic lasagna with a fraction of the work. Frozen ravioli, creamy spinach ricotta, and plenty of melty cheese bake together into a bubbly, golden dish that feels special enough for company but simple enough for any weeknight. Rich, cozy, and totally satisfying, it’s a guaranteed family favorite.
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Million Dollar Ravioli Casserole
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian (if using vegetarian-friendly cheeses and marinara)
Description
Million Dollar Ravioli Casserole tastes like a decadent baked lasagna but comes together with almost no effort. Frozen cheese ravioli are layered with a rich, creamy spinach and ricotta filling, plenty of marinara, and a blanket of melty mozzarella and Parmesan. Bubbly, golden, and totally comforting, it’s a crowd-pleasing bake perfect for busy nights or casual entertaining.
Ingredients
Scale
- 1 package (25 oz) frozen cheese ravioli (no need to thaw)
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the ricotta cheese, chopped spinach, minced garlic, Italian seasoning, salt, and pepper. Stir until everything is evenly mixed.
- Spread a thin layer of marinara sauce over the bottom of the prepared baking dish.
- Arrange half of the frozen cheese ravioli in an even layer over the sauce.
- Spoon half of the ricotta-spinach mixture over the ravioli and spread gently. Sprinkle with half of the shredded mozzarella cheese.
- Repeat the layers with the remaining ravioli and ricotta mixture. Pour the remaining marinara sauce evenly over the top.
- Finish with the remaining mozzarella cheese and the grated Parmesan cheese, spreading them evenly to cover.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the casserole is hot, the ravioli are tender, and the cheese on top is bubbly and golden brown.
- Allow the casserole to cool for 5–10 minutes before serving. Garnish with fresh basil, if desired, and serve warm.
Notes
- Use your favorite jarred or homemade marinara; a high-quality sauce makes a big difference in flavor.
- If your spinach is very wet after washing, pat it dry well so excess moisture doesn’t water down the casserole.
- You can assemble the casserole a few hours ahead, cover, and refrigerate. Add 5–10 minutes to the covered bake time if baking straight from the fridge.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Casserole
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1/6 of the casserole
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 780 mg (estimate, varies with sauce and cheese)
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 55 mg
Keywords: million dollar ravioli casserole, baked ravioli, easy pasta bake, spinach ricotta casserole, weeknight comfort food, meatless dinner