📝 About This Recipe
This indulgent casserole reimagines classic Italian comfort by layering tender cheese-filled ravioli with a robust, slow-simmered meat sauce and a trio of melted cheeses. It offers all the complex flavors of a traditional lasagna but with the delightful surprise of pillowy pasta pockets in every bite. Perfect for busy weeknights or cozy family gatherings, this dish is a crowd-pleasing masterpiece that delivers a golden, bubbling crust and a rich, savory heart.
🥗 Ingredients
The Pasta & Cheese Base
- 25 ounces Frozen Cheese Ravioli (do not thaw; high-quality store-bought or homemade)
- 3 cups Shredded Mozzarella Cheese (low-moisture, part-skim for best melt)
- 15 ounces Whole Milk Ricotta Cheese (drained of excess liquid)
- 1/2 cup Grated Parmesan Cheese (freshly grated for better flavor)
- 1 Egg (large, lightly beaten to bind the ricotta)
The Signature Meat Sauce
- 1 pound Ground Italian Sausage (mild or hot depending on preference)
- 24 ounces Marinara Sauce (your favorite premium brand)
- 1/2 cup Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Dried Oregano
- 1/4 teaspoon Red Pepper Flakes (optional for a hint of heat)
- 1 tablespoon Olive Oil (extra virgin)
For Garnish & Finishing
- 1/4 cup Fresh Basil Leaves (chiffonade or torn)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch ceramic or glass baking dish with olive oil or non-stick spray.
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2
In a large skillet over medium-high heat, add the olive oil and the ground Italian sausage. Break the meat apart with a wooden spoon and cook until browned, about 5-7 minutes.
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3
Add the diced onion to the skillet with the sausage. Sauté for 3-4 minutes until the onion is translucent and soft.
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4
Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for just 60 seconds until fragrant, being careful not to burn the garlic.
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5
Pour the marinara sauce into the skillet. Reduce heat to low and let the sauce simmer for 10 minutes to allow the flavors to meld. Remove from heat.
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6
In a medium mixing bowl, combine the ricotta cheese, the beaten egg, and half of the grated Parmesan. Stir until smooth and well-incorporated.
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7
Begin assembly by spreading 1 cup of the meat sauce evenly across the bottom of the prepared baking dish.
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8
Arrange half of the frozen ravioli in a single, even layer over the sauce. It's okay if they overlap slightly.
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9
Dollop the ricotta mixture over the ravioli layer and gently spread it out. Sprinkle with 1 cup of the mozzarella cheese.
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10
Pour half of the remaining meat sauce over the cheese layer, then repeat with the remaining ravioli.
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11
Top with the final portion of meat sauce, the remaining mozzarella, and the rest of the Parmesan cheese.
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12
Cover the dish tightly with aluminum foil. To prevent cheese from sticking, you can spray the underside of the foil with oil.
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13
Bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and develops golden-brown spots.
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14
Remove from the oven and let the casserole rest for 10 minutes. This is crucial for the layers to set so it slices cleanly.
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15
Garnish with fresh basil and parsley just before serving for a burst of color and herbal freshness.
💡 Chef's Tips
Use frozen ravioli directly from the freezer; if you thaw them first, they may become too mushy during the long bake time. For a vegetarian version, swap the Italian sausage for sautéed mushrooms and baby spinach. If the top isn't as brown as you like after the final 15 minutes, pop it under the broiler for 1-2 minutes, watching closely. Always grate your own mozzarella from a block if possible; pre-shredded cheese is coated in potato starch which prevents a perfect, gooey melt. Letting the dish rest for 10 minutes is the secret to a perfect slice rather than a soupy mess.
🍽️ Serving Suggestions
Serve with a crisp Caesar salad topped with extra croutons and shaved parmesan. A side of warm, buttery garlic bread is essential for soaking up the extra sauce. Pair with a medium-bodied Italian red wine like Chianti or Sangiovese. For a lighter side, try roasted broccolini with a squeeze of fresh lemon juice. Finish the meal with a light lemon sorbet to cleanse the palate after the rich pasta.