Ravioli Casserole

You have those kinds of nights when the clock somehow switches between 4:30 p.m. and 6 p.m., the children are hungry, your inbox is filling up like an inflated balloon, and you are looking in the refrigerator, hoping it will serve as a source of inspiration on what to make.

Yeah, we’ve all been there.

The series of events definitely lead to this Ravioli Casserole to the rescue. It’s comforting like your favorite lasagna, but without all the layers, the fuss, and the time. It’s also cheesy and hearty with plenty of protein that would satisfy all and leave the picky eaters satisfied too.

It is one of those weeknight dinners that seem good and fancy, but in the real sense, it does not require much effort. A true busy mom win.

Why You’ll Love This Ravioli Casserole

We could list hundreds of reasons to love this casserole, but here are the chief ones that will put it in your rotation list:

• Easy to cook: You do not need to boil noodles or make your own sauce; just put down the layers onto a dish and bake.
• High in protein: Among all the ground meat, cottage cheese, and ricotta cheese, this meal will literally satisfy you.
• Little cleanup: One baking dish and a pan to roast meat, that’s all.
• Perfect make-ahead/freezer meal: Prepare the meal earlier that day (or the week), and place it in the freezer (or the oven) when you need it.
• Well-rounded and satisfying: Comfort food that does not make you feel so sleepy.

And it just happens to be the type of recipe that knows your time; it’s easy enough to make on Tuesday night but good enough to serve when some company arrives at the last minute.

Ingredients You’ll Need

The list of ingredients is fairly basic and adaptable. A big portion of it may already be in your refrigerator.

• 1 (24 oz) bag of fresh ravioli – It is so good with either cheese or spinach.
• 1 lb meat, ground – Ground turkey, chicken, or lean beef are all fine.
• 32 Oz Marinara sauce – Buy one at the store or make your own, whatever you prefer.
• 2 cups cottage cheese – Makes it creamy and provides enormous amounts of protein.
• 16 oz ricotta cheese – For that cozy, classic baked pasta flavor.
• 2 cups of grated mozzarella cheese – Because melted cheese is all the better.
• 1/2 cup grated parmesan cheese – This is to add sharp, nutty flavor to neutralize the richness.
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt & pepper, to taste
• Can Garnish: A little bit of freshly ground basil or baby spinach or red pepper flakes.

How to Make High-Protein Ravioli Casserole

This casserole is foolproof. It falls together even on your most hectic day without complications. Here’s how:

Step 1: Heat your oven

Heat your oven to 400°F (200°C). Use nonstick spray for a 9×13-inch baking dish.

Step 2: Sear the meat

Cook the ground meat in a large skillet on medium heat until it is totally cooked.

Step 3: Season

Add cumin, powdered chili, paprika, garlic, onion, salt, and pepper. Stir well to coat.

Step 4: Add marinara

Add and mix the marinara. Meanwhile, you can leave it to simmer a few minutes whilst you prepare the cheese mixture.

Step 5: Combine the cheeses

In a mixing bowl, combine the two types of cheeses: cottage and ricotta. Add a pinch of salt, pepper, and garlic powder. Fold spinach now in case you are to add it.

Step 6: Layer it up

• Deck the bottom of your baking dish with a covering of the meat sauce.
• Arrange half of the ravioli over it.
• Add half the cheese mix on it.
• Sprinkle mozzarella.
• Repeat with another layer of meat sauce, ravioli, cheese mixture, and mozzarella.

Step 7: Finish it off and bake

Sprinkle the parmesan over top to give it the golden crispy end finish. Seal with foil and bake 25-30 minutes. Take the foil off and bake an additional 5 minutes to make the cheese bubbly and slightly brown.

Step 8: Rest

Leave to rest 5-10 minutes and slice. This helps it set and makes serving easier. Serve warm, with a simple side salad or some garlic bread if you’ve got the energy.

Substitutions & Swaps

Don’t have everything on hand? Don’t stress! This recipe is forgiving. Here are a few easy swaps:

• No cottage cheese? Ricotta can be doubled, or Greek yogurt can be used.
• No ricotta? Add cottage cheese and add a small portion of cream cheese to make it creamy.
• Vegetarian one: One can omit the meat and place sautéed mushrooms or spinach after.
• Gluten-free alternative: Use gluten-free ravioli instead; they can be used equally well.
• Want extra veggies? Add chopped zucchini, spinach, or even roasted bell peppers.
• No marinará? Use a light tomato basil sauce or your own homemade concoction.

Storage & Freezer Tips

This casserole is like the gifts that never end.

• To store: Force leftovers to cool down. Tightly cover and refrigerate within 4 days.
• To freeze: Put the casserole together, but do not cook. Put it in tight foil and freeze for a maximum of 2 months.
• To reheat: simply bake in a covered form at 375°F (frozen) for approximately 45-50 minutes. Or leave in the fridge overnight and bake as usual.

It is one of those nutritious frozen meals that make you feel extremely impressive each time you get one out on a hectic weekday night.

Tips for Making It Even Easier

• Pre-bought marinara and pre-shredded cheese will reduce time spent on preparation.
• Paper your baking dish with parchment when you do not want to scrub the dishes.
• Assemble it the night before. Just bake when you get home.

Make two and freeze one. Future you will be so grateful.

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Frequently Asked Questions