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