There are meals that fill your belly, and then there are meals that fill your soul. This Million Dollar Ravioli Casserole does both. The first time I made it, the aroma alone stopped my sister Ouma in her tracks, just like Mama Lou’s famous Sunday sauce used to do.
Growing up, our kitchen was the heart of the house. I remember Mama Lou would sing softly while she stirred her pots, the sleeves of her floral apron dusted with flour. On chilly evenings, she’d cook something rich and cheesy, like a layered baked pasta, to warm us from the inside out.
“There’s no such thing as too much cheese,” Mama Lou used to say with a wink, handing us spoonfuls to taste before dinner was even served.
This casserole recipe carries that same comforting legacy. It’s one of those dishes that makes people gather around the table a little faster and stay a little longer. And every time I take a bite, I’m back in Mama Lou’s kitchen, feet dangling from the stool, watching the magic happen.
Table of Contents
Ingredients
| Ingredient | Quantity |
|---|---|
| Italian sausage | 1 lb |
| Spaghetti sauce | 1 (28-oz) jar |
| Cottage cheese | 1 cup |
| Cream cheese, softened | 1 (8-oz) package |
| Sour cream | ¼ cup |
| Parsley | 2 Tbsp |
| Garlic powder | ½ tsp |
| Grated parmesan cheese | ⅓ cup |
| Frozen cheese ravioli | 1 (25-oz) package |
| Mozzarella cheese | 2 cups |
Steps
1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and set it aside.
2. In a large skillet, cook the Italian sausage over medium heat until browned and cooked through. Drain excess fat if needed. Stir in the jar of spaghetti sauce and let it simmer for about 5 minutes.
3. In a mixing bowl, combine the softened cream cheese, sour cream, cottage cheese, parsley, garlic powder, and parmesan cheese. Mix until smooth and creamy.
4. Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Arrange half the frozen ravioli in a single layer on top.
5. Spoon half of the cheese mixture over the ravioli, spreading it gently. Sprinkle 1 cup of the mozzarella cheese on top. Repeat with remaining ravioli, cheese mixture, sauce, and finish with the last cup of mozzarella.
6. Cover the dish with aluminum foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 15 minutes until bubbly and golden.
“I’ll never forget how Ouma and I stood at the oven, peeking through the glass as the cheese browned just right. We couldn’t wait to dig in.”
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 |
| Total Fat | 32g |
| Saturated Fat | 15g |
| Cholesterol | 85mg |
| Sodium | 960mg |
| Carbohydrates | 30g |
| Protein | 24g |
Tips
If your cream cheese isn’t soft enough, just microwave it for 15 seconds to make mixing easier. I’ve learned this the hard way—trying to stir a cold block of cream cheese with a spoon isn’t fun. Also, don’t worry if your layers aren’t perfect. This is comfort food, not fine art.
Want a little spice? Use hot Italian sausage or sprinkle crushed red pepper flakes into the sauce. Mama Lou always kept a tiny tin of pepper flakes in the cupboard “just in case,” she’d say with a knowing smile.
“She taught me that the best meals aren’t the prettiest. They’re the ones made with love, eaten with laughter, and remembered for years.”
Serving Suggestions
This Million Dollar Ravioli Casserole is hearty enough to stand alone, but if you’re setting the table for a family gathering or a cozy Sunday supper, you can build a comforting menu around it with just a few extras. I love serving it with a crusty loaf of garlic bread or soft dinner rolls, something to help scoop up that creamy, cheesy goodness left on the plate.
A crisp green salad with a tangy vinaigrette balances the richness beautifully. I often toss mine with romaine, sliced red onions, grape tomatoes, and maybe a handful of toasted pine nuts. Mama Lou used to drizzle a homemade vinaigrette made with olive oil, red wine vinegar, and a tiny bit of sugar for balance.
“A good meal isn’t just about what’s on the plate—it’s the quiet clinking of forks, the murmurs of gratitude, and the warmth shared around the table.”
Drink Pairings
If you enjoy wine, a medium-bodied red like Chianti or Zinfandel pairs wonderfully with the rich sausage and tomato base. The acidity cuts through the cheese in just the right way. For non-alcoholic options, I often serve a fizzy Italian soda or even a tall glass of sweet iced tea. There’s something about the contrast that makes the flavors pop.
Ouma and I once tried pairing it with sparkling apple cider for one of our fall family dinners, and it was a hit even with the kids. It brought a little celebration into an ordinary evening, and isn’t that what comfort food is for?
Restaurant-Style Presentation
Even though this casserole is humble and homey, you can still give it a little extra polish if you’re serving guests. After baking, let it rest for 10 minutes so it sets up nicely when sliced. Use a wide spatula to lift generous squares onto warm dinner plates.
Sprinkle a touch of freshly chopped parsley or basil on top right before serving. A little color brings it to life. You could even shave a bit of fresh parmesan on each serving—it’s what Mama Lou would have done if she was feeling fancy.
“Mama Lou believed beauty was in the small details—fresh herbs, a cloth napkin, a soft candle glowing in the corner of the room.”
Storage and Reheating
One of the things I love most about this dish is how well it stores. Leftovers are a blessing, not a burden. Let the casserole cool completely, then cover tightly with foil or transfer to an airtight container. It keeps in the fridge for up to 4 days.
To reheat, bake covered at 325°F until warmed through—about 20 to 25 minutes. Or you can microwave individual portions for a quick lunch. I sometimes add a tiny splash of milk before reheating to keep the cheese extra creamy.
If you’d like to freeze it, I recommend assembling it in a disposable aluminum pan, wrapping it tightly in plastic wrap, then foil. It freezes well for up to 2 months. Just thaw overnight in the fridge and bake as directed.
“Some nights, when I come home tired and hungry, pulling out a tray of this casserole from the freezer feels like a gift from past Sofia to present Sofia.”
Million Dollar Ravioli Casserole
Indulge in the rich, comforting layers of this Million Dollar Ravioli Casserole. Combining savory Italian sausage, creamy cheeses, and tender cheese ravioli, this baked dish is a family favorite that’s perfect for weeknight dinners or special gatherings. Easy to prepare and irresistibly delicious, it’s a hearty meal that brings everyone to the table.
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Ingredients
Meat Sauce
- 1 lb Italian sausage
- 1 (28-oz) jar spaghetti sauce
Cheese Mixture
- 1 cup cottage cheese
- 1 (8-oz) package cream cheese, softened
- 1/4 cup sour cream
- 2 Tbsp parsley
- 1/2 tsp garlic powder
- 1/3 cup grated Parmesan cheese
Assembly
- 1 (25-oz) package frozen cheese ravioli
- 2 cups mozzarella cheese
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Cook the Sausage: In a large skillet over medium heat, cook the Italian sausage until browned and fully cooked. Drain any excess fat. Stir in the spaghetti sauce and let it simmer for about 5 minutes.
- Prepare the Cheese Mixture: In a mixing bowl, combine the softened cream cheese, sour cream, cottage cheese, parsley, garlic powder, and grated Parmesan cheese. Mix until the mixture is smooth and well combined.
- Assemble the Casserole: Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Arrange half of the frozen cheese ravioli in a single layer over the sauce. Spoon half of the cheese mixture over the ravioli and spread it evenly. Sprinkle 1 cup of mozzarella cheese over the cheese mixture. Repeat the layers with the remaining ravioli, cheese mixture, meat sauce, and top with the remaining 1 cup of mozzarella cheese.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the casserole is bubbly and the cheese is golden brown.
- Serve: Allow the casserole to rest for 10 minutes before serving. Garnish with additional parsley if desired.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing.
- For a spicier kick, use hot Italian sausage or add red pepper flakes to the meat sauce.
- This casserole can be assembled ahead of time and refrigerated until ready to bake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- To freeze, assemble the casserole in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 960mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
A Final Memory from the Kitchen
This casserole is more than a recipe—it’s a thread in the fabric of my family. Every layer, every bite, holds the echo of laughter, stories, and traditions passed down. I still remember the time Ouma and I made this for Mama Lou’s birthday. We added a little extra mozzarella, just because we knew she’d smile and say, “Now that’s how you love someone—with cheese.”
Food, after all, is our way of remembering. And this Million Dollar Ravioli Casserole is one of those meals that brings everyone back home, even if just for a while.
“When the world feels heavy, bake something warm. Share it. And you’ll remember—you’re never really alone.”
If you’re looking for another soul-soothing recipe, don’t miss this Potato Casserole with Sweet Pecan Topping. It’s just the kind of sweet comfort that sits happily alongside dishes like this one.
