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You know those chilly evenings when you just want to throw something cozy in the oven, pour a glass of red (or maybe a cup of hot cocoa if that’s more your vibe), and settle in? That was me last November, lugging my tattered casserole dish to a friend’s potluck. It was one of those gray, drizzly days that calls for ultimate comfort food—something cheesy, warm, and downright craveable.
I ended up tossing together what I now lovingly call my Million Dollar Baked Ravioli. No joke, every single person at that party asked for seconds (and a recipe!). It’s super simple, but feels totally made-from-scratch fancy—just the kind of dish I adore making on busy weeknights or when I need to impress without stress.
Let me tell you, this is the kind of pasta bake that makes your home smell like an Italian trattoria in no time. You layer refrigerated cheese ravioli (no hand-folding required—hallelujah!) with a tangy marinara, a fluffy ricotta-egg mix, and mountains of melty mozzarella and Parmesan. Pop it in the oven, and about 30 minutes later you’ve got golden, bubbly perfection. Trust me, you’ll want a big spoon and an even bigger appetite.
Why You’ll Love This
- Crazy-simple assembly (no fresh pasta drama here!)
- Under 30 minutes from fridge to table (weeknight hero!)
- Cheesy, golden, and craveable—your family will freak out
- Freezer-friendly: stash portions for another busy day
- Customizable: vegetarian, meaty, gluten-free—you name it
- Perfectly portioned for easy meal-planning
- Balanced-ish: lighter swaps keep it comforting, not guilty
- Kid-approved (even my picky nephew couldn’t resist)
Ingredient Notes
Here’s the down-and-dirty shopping list, plus my two cents on easy swaps:
- 25-oz package refrigerated cheese ravioli
Substitute whole-wheat or gluten-free if you’re watching carbs. Fresh or frozen both work, though fresh usually gives you that pillowy texture I love. - 2 cups marinara sauce
I’m obsessed with Rao’s Homemade, but any good-quality jar will do. If yours is super chunky, toss it in the blender for 5 seconds for a smoother finish. - 1 cup ricotta cheese
Part-skim is lighter; whole-milk ricotta if you want extra dreamy creaminess. - 1 large egg
This binds the ricotta mixture so it doesn’t ooze everywhere (skip for egg-free, but hey, it’s more cohesive with it). - 2 cups shredded mozzarella
Part-skim is my go-to, but full-fat is ultra-indulgent if you’re in that mood. - ¼ cup grated Parmesan
Freshly grated is key for that salty, nutty kick. - Seasonings: 1 tsp dried Italian seasoning (or a handful of chopped fresh basil), ½ tsp garlic powder (or 2 cloves minced fresh garlic), pinch of red-pepper flakes (optional—but come on, a little heat is heavenly).
- Salt & pepper: To taste (remember, Parmesan is salty, so don’t overdo it).
Pro Tip: Let refrigerated ravioli sit on the counter for about 10 minutes before baking—helps them heat through evenly.
Directions
- Preheat your oven to 375°F. Grease a 9×13-inch baking dish with nonstick spray or olive oil. (I often line mine with foil for easy cleanup—trust me, your future self will thank you.)
- In a bowl, whisk together the ricotta, egg, Italian seasoning, garlic powder, salt, and pepper until smooth. This is the secret “million dollar” layer—creamy, herby, dreamy. Don’t skip the whisk; clumps are no fun.
- Spread about 1 cup of marinara evenly across the bottom of your dish. It not only flavors every bite but keeps the ravioli from sticking.
- Arrange half the ravioli in a single layer atop the sauce. Don’t sweat overlapping a bit—it all melts together beautifully.
- Dollop half of the ricotta mixture over the ravioli, then sprinkle with 1 cup mozzarella and half the Parmesan. Feel free to swirl it around with a spoon if you’re feeling artistic.
- Repeat: layer the rest of the ravioli, the ricotta blend, the remaining marinara, mozzarella, and Parmesan.
- Cover with foil and bake for 15 minutes. Then remove the foil (careful, it’s steamy!) and bake 8–10 more minutes until cheese is golden and bubbly at the edges.
- Let it rest for at least 5 minutes before slicing. This is crucial—it lets everything set so your squares come out neat instead of… well, delightful cheesy chaos.
- Scoop into plates, garnish with a sprinkle of fresh basil or parsley, and dive in!
Variations & Flavor Twists
One of my favorite things about this bake is how ridiculously flexible it is. Here are a few fun ways to mix it up:
- Meaty Magic: Brown ½ pound Italian sausage or ground beef with a clove of garlic. Layer it between the ravioli for a hearty upgrade.
- Veggie Boost: Stir 1 cup chopped spinach, mushrooms, or roasted red peppers into the ricotta mix. Sneaky way to get greens in picky eaters’ plates!
- Spicy Kick: Swap red-pepper flakes for chopped Calabrian chilis or a swirl of hot honey on top. Hello, flavor fireworks.
- White Sauce Swap: Use Alfredo or béchamel instead of marinara. Pure, creamy comfort in every forkful.
- Vegan Version: Use a flax “egg” (1 tbsp flaxseed meal + 3 tbsp water), dairy-free ricotta and mozzarella. You won’t miss a thing (yes, really!).
- Individual Ramekins: Assemble in cute 1-cup dishes for single servings—perfect for date night or portion control.
Storage & Reheating Tips
- Fridge: Cover tightly and store for up to 4 days. Reheat individual portions in the microwave (covered) for 1–2 minutes, or bake at 350°F for 10–12 minutes.
- Freezer: Let the bake cool fully, then wrap in foil or airtight containers. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Make-Ahead: Assemble through Step 6, cover, and refrigerate for up to 8 hours. When you’re ready, pop it straight into a hot oven (you might need an extra 5 minutes).
- Crispy Top Hack: For an extra-golden crust, brush a tiny bit of olive oil or melted butter on top before baking uncovered.
Final Thoughts
There you have it—my Million Dollar Baked Ravioli, a comfort-food classic that feels fancy but really couldn’t be simpler. Whether you’re feeding a crowd, planning lunches for the week, or just craving some serious cheesy goodness, this recipe’s got your back. Give it a whirl, tweak it however you like, and come back here to tell me how it turned out (or to confess how many squares you devoured in one sitting—no judgment!).
Thanks for stopping by my kitchen corner. If you have any questions, flavor ideas, or just want to gush about cheese, drop a comment below. Happy baking, friends!
Million Dollar Baked Ravioli
Ingredients
- 1 (25-ounce) package refrigerated cheese ravioli substitute whole-wheat or gluten-free
- 2 cups marinara sauce I love Rao’s Homemade or your favorite brand
- 1 cup part-skim ricotta whole-milk ricotta adds extra creaminess
- 2 cups shredded part-skim mozzarella
- 1/4 cup grated Parmesan freshly grated packs more umami
- 1 large egg gives structure—feel free to skip for egg-free
- 1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh basil
- 1/2 teaspoon garlic powder or 2 minced cloves of fresh garlic
- Pinch red-pepper flakes optional for a hint of heat
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F and coat a 9x13-inch baking dish with nonstick spray. (Tip: line with foil for easier cleanup.)
- In a medium bowl, whisk the egg, ricotta, Italian seasoning, garlic powder, salt, and pepper until smooth. This cheesy layer gives the bake its 'million dollar' richness.
- Spread marinara across the bottom of the dish, then layer ravioli, ricotta mixture, mozzarella, and Parmesan. Repeat layers.
- Cover with foil and bake for 15 minutes; then remove foil and bake for additional 8-10 minutes until golden and bubbly.
- Let it rest for 5 minutes before slicing into neat squares. Serve warm.
