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Easy Million Dollar Ravioli Casserole taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Million Dollar Ravioli Casserole in Your Pressure Cooker

This hearty American dinner recipe layers frozen cheese ravioli with a savory meat sauce and a rich cheese mixture, all baked to bubbly perfection for a comforting meal your family will love.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Calories 450 kcal

Ingredients
  

Meat Sauce Ingredients

  • 1 lb ground beef
  • ½ lb ground Italian sausage
  • 1 yellow onion diced
  • 5-6 garlic cloves minced
  • 2 jars (24 oz each) spaghetti sauce
  • 1 teaspoon garlic and herb seasoning blend
  • 1 teaspoon Italian seasoning
  • 1 teaspoon white sugar
  • 1 teaspoon black pepper
  • ½ teaspoon salt

Cheese Mixture Ingredients

  • 1 cup cottage cheese or ricotta
  • ¼ cup sour cream
  • ½ cup grated Parmesan cheese
  • 5.3 oz Boursin garlic and herb cheese spread or softened cream cheese
  • 1 cup shredded mozzarella cheese

Assembly Ingredients

  • 25 oz frozen cheese raviolis
  • 3 cups shredded mozzarella cheese for topping
  • 1-2 teaspoon fresh chopped parsley for garnish, optional

Instructions
 

Instructions

  • Preheat your oven to 350°F. You’re gonna bake this after the pressure cooker for that melty top.
  • In a large skillet, cook your ground beef, sausage, diced onion, and minced garlic over medium heat. Cook till the meat’s browned and onions get tender. Drain the fat so it’s not greasy.
  • Stir in your spaghetti sauce, garlic and herb seasoning, Italian seasoning, white sugar, black pepper, and salt. Let it simmer for about 5 minutes to blend those flavors.
  • In a greased 9x13 inch baking dish, start by layering half the frozen raviolis, then half the meat sauce, and half the shredded mozzarella cheese. Gotta get that layering right.
  • Repeat your layers one more time to build that casserole up nice and full.
  • Cover the dish tightly with foil. This keeps moisture locked in during baking.
  • Bake in the preheated oven for 30 minutes covered. Then, take off the foil and bake another 10 minutes so you get that bubbly, golden cheese top.
    Let it stand about 5 minutes before serving to let everything set and be less crazy hot.

Notes

If you’re looking to sneak in some extra nutrition, feel free to add spinach, mushrooms, or zucchini to the meat sauce for added veggies and fiber. You can prepare the casserole ahead and store it in the fridge for 1-2 days before baking. For freezing, wrap tightly and freeze for up to 2-3 months. See recipe details for baking and storage instructions.