Cheesy Ravioli Bake (Print Version)
# Ingredients:
→ Pasta and Meat
01 -
1 package (25 ounces) frozen cheese ravioli
02 -
1 pound ground beef
→ Sauce and Cheeses
03 -
1 jar (24 ounces) marinara sauce
04 -
1 cup cottage cheese
05 -
1 cup ricotta cheese
06 -
½ cup sour cream
07 -
2 cups shredded mozzarella cheese
08 -
½ cup grated Parmesan cheese
→ Seasonings and Aromatics
09 -
1 tablespoon olive oil
10 -
2 cloves garlic, minced
11 -
1 teaspoon dried basil
12 -
1 teaspoon dried oregano
13 -
Salt and pepper to taste
14 -
Fresh parsley for garnish
# Instructions:
01 -
Heat your oven to 350°F. While that's warming up, grab a large skillet, add the olive oil, and cook the minced garlic just until it smells amazing - about 30 seconds.
02 -
Add the ground beef to the skillet with the garlic and cook until it's no longer pink, breaking it up as you go. Drain off any extra fat. Pour in the marinara sauce, sprinkle in the basil and oregano, and add salt and pepper to taste. Let it simmer for about 5 minutes so the flavors get friendly.
03 -
In a mixing bowl, combine the cottage cheese, ricotta cheese, and sour cream. Add 1 cup of the shredded mozzarella and stir everything together until it's well mixed.
04 -
Grab a 9x13-inch baking dish and give it a quick spray with cooking spray. Start layering: spread some of the meat sauce on the bottom, arrange half the frozen ravioli over it, spread all of the cheese mixture on top, add the remaining ravioli, pour over the rest of the meat sauce, and sprinkle the remaining cup of mozzarella and all the Parmesan on top.
05 -
Cover the dish with foil (don't let it touch the cheese!) and pop it in the oven for 30 minutes. Then remove the foil and bake another 10-15 minutes until the cheese is all bubbly and just starting to get golden spots. Sprinkle some fresh parsley on top before serving.
# Notes:
01 -
This casserole can be assembled ahead of time and refrigerated until you're ready to bake it. Just add about 10 minutes to the covered baking time.
02 -
For a vegetarian version, skip the ground beef and substitute with 2 cups of sautéed spinach or mushrooms.