There are few dishes that can summon the warmth of family gatherings like a hearty meatball and ravioli casserole. The smell of bubbling tomato sauce, mingling with melting cheese, can transport me back to my childhood kitchen, where Mama Lou and my sister Ouma taught me the magic of combining flavors and traditions. Our family dinners weren’t just meals; they were celebrations of love, laughter, and shared stories. Today, as I share this cherished recipe, I invite you to embrace the same warmth and nostalgia that has been my culinary companion.
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Why You’ll Love This Meatball and Ravioli Casserole
This meatball and ravioli casserole is more than just a dish; it’s a tapestry of flavors and memories. It’s the kind of meal that invites you to linger at the table, savoring each bite while sharing stories with loved ones. The combination of juicy meatballs and tender ravioli, enveloped in a rich, herby tomato sauce, topped with oozing mozzarella and Parmesan, is simply irresistible. Each element complements the other perfectly, just like the close-knit bonds of family.
When I was young, Mama Lou would often say that “food is the thread that weaves families together,” and she was right. This casserole is a testament to that philosophy, as it brings together simple ingredients to create something truly special. Whether you’re cooking for a family dinner or a potluck with friends, this dish promises to be a crowd-pleaser, leaving everyone feeling comforted and satisfied.
Ingredients You’ll Need for This Meatball and Ravioli Casserole
| Ingredient | Amount |
|---|---|
| Ground beef | 1 pound |
| Italian sausage | 1/2 pound |
| Ricotta cheese | 1 cup |
| Egg | 1 large |
| Ravioli (cheese-filled) | 1 pound |
| Marinara sauce | 2 cups |
| Mozzarella cheese (shredded) | 2 cups |
| Parmesan cheese (grated) | 1/2 cup |
| Italian seasoning | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
If you prefer a lighter version, you can substitute the ground beef with ground turkey. For a vegetarian twist, swap the meatballs with plant-based alternatives or simply add more vegetables like zucchini or mushrooms.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 480 |
| Protein | 32g |
| Fat | 28g |
| Carbohydrates | 32g |
| Fiber | 4g |
| Sugar | 6g |
| Sodium | 1020mg |
These values are approximate and can vary based on the specific brands and types of ingredients used.
Print
Meatball and Ravioli Casserole: A Comfort Food Dream Come True
A hearty and comforting casserole combining meatballs and ravioli, perfect for a cozy family meal.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
| Ingredient | Amount |
|---|---|
| Ground beef | 1 pound |
| Italian sausage | 1/2 pound |
| Ricotta cheese | 1 cup |
| Egg | 1 large |
| Ravioli (cheese-filled) | 1 pound |
| Marinara sauce | 2 cups |
| Mozzarella cheese (shredded) | 2 cups |
| Parmesan cheese (grated) | 1/2 cup |
| Italian seasoning | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
If you prefer a lighter version, you can substitute the ground beef with ground turkey. For a vegetarian twist, swap the meatballs with plant-based alternatives or simply add more vegetables like zucchini or mushrooms.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix ground beef, Italian sausage, ricotta cheese, and egg. Form into small meatballs.
- In a baking dish, spread a layer of marinara sauce, add the meatballs and ravioli.
- Sprinkle mozzarella and parmesan cheese on top.
- Bake for 25-30 minutes or until cheese is bubbly and golden.
Notes
- For a spicier version, add red pepper flakes to the meatball mixture.
- Let the casserole rest for 5 minutes before serving to set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: undefined
- Calories: 550
- Sugar: undefined
- Sodium: undefined
- Fat: 30g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 35g
- Fiber: undefined
- Protein: 35g
- Cholesterol: undefined
Steps to Create Your Meatball and Ravioli Casserole
Preheat your oven to 375°F (190°C). While it heats, let’s get started on the meatballs, which were always my favorite part of cooking with Mama Lou.
In a large mixing bowl, combine the ground beef, Italian sausage, ricotta cheese, egg, Italian seasoning, garlic powder, salt, and pepper. Mix gently with your hands until everything is just combined.
Shape the mixture into small meatballs, about the size of a walnut. Arrange them on a baking sheet lined with parchment paper.
Bake the meatballs in the oven for about 15 minutes, or until they are browned and cooked through. Mama Lou always taught me to listen for that satisfying sizzle as a sign they’re ready.
Meanwhile, cook the ravioli according to the package instructions until just al dente. Drain and set aside.
In a large casserole dish, spread a layer of marinara sauce at the bottom. Add a layer of the cooked ravioli, followed by some of the meatballs. Repeat these layers until all ingredients are used, ending with marinara sauce on top.
Sprinkle the shredded mozzarella and grated Parmesan cheeses over the top, covering the entire dish.
Bake the casserole in the oven for about 25-30 minutes, or until the cheese is golden and bubbly. I always find myself peeking through the oven door, eager for the first glimpse of that melted cheese perfection.
Let the casserole cool for a few minutes before serving. This was always the hardest part for Ouma and me during our childhood, as the smell was simply irresistible.
Tips for Making the Best Meatball and Ravioli Casserole
Use good-quality marinara sauce: A rich, flavorful sauce makes all the difference. If time allows, make your own from fresh tomatoes, garlic, and herbs for an extra touch of love.
Don’t overmix the meatball mixture: This keeps the meatballs tender and juicy. Mama Lou would often remind me, “Sofia, tenderness is in the gentleness of your hands.”
Let it rest: Allowing the casserole to sit for a few minutes after baking helps the flavors meld together beautifully.
Serving Suggestions and Pairings
This casserole pairs wonderfully with a simple green salad tossed in a tangy vinaigrette. The crisp freshness balances the richness of the casserole. A side of garlic bread is also a must, perfect for soaking up any leftover sauce. For a touch of nostalgia, I love serving this dish with a glass of Chianti, which Mama Lou would often pour for herself while savoring her creations.
Storage and Reheating Tips
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, simply cover the casserole with foil and warm it in a 350°F (175°C) oven until heated through, about 20 minutes. You can also microwave individual portions, but be sure to cover them to retain moisture.
Frequently Asked Questions
Can I freeze this casserole?
Absolutely! Assemble the casserole, but hold off on baking. Cover it tightly with foil and freeze for up to three months. When ready to enjoy, thaw in the refrigerator overnight, then bake as directed.
Can I use a different type of pasta?
Yes, you can substitute the ravioli with tortellini or even penne if desired. The texture will differ slightly, but the flavors will remain delightful.
Final Thoughts
Making this meatball and ravioli casserole is like wrapping yourself in a warm, comforting embrace. It’s a dish that carries the whispers of my grandmother’s kitchen and the joyous laughter of my sister. As you gather your loved ones around the table to enjoy this meal, I hope it brings you the same sense of connection and contentment that it has brought my family for generations. Here’s to creating new memories and cherishing the old, one delicious bite at a time.
