Description
So I was standing in front of my fridge one night with a package of ravioli, some ground beef that needed to be used ASAP, and zero energy to make anything complicated. That’s how this beast of a casserole was born. It’s basically what would happen if lasagna and ravioli had a baby – layers of cheese-stuffed pasta with seasoned beef, smothered in sauce and even MORE cheese, then baked until bubbly and golden. It’s ridiculously good comfort food that’s fancy enough for company but easy enough for a Wednesday night when your brain is fried.
Ingredients
Scale
For the Beef Layer:
- 1.5 lbs ground beef (80/20 is perfect – you need some fat for flavor)
- 1 onion, diced (yellow or white, doesn’t matter)
- 3–4 garlic cloves, minced (or more if you’re a garlic fiend like me)
- 1 tablespoon Italian seasoning (the blend with oregano, basil, etc.)
- 1/2 teaspoon red pepper flakes (optional if you’re a spice wimp)
- Salt and pepper (duh)
For the Ravioli Layers:
- 2 packages (around 20 oz each) refrigerated cheese ravioli (fresh is best, but frozen works too – just thaw it first)
- 2 jars (24 oz each) good marinara sauce (please, for the love of all things holy, get the good stuff)
- 1/2 cup red wine (optional, but c’mon, live a little)
- 8 oz ricotta cheese (full fat – this isn’t diet food)
- 3 cups shredded mozzarella (again, NOT the low-moisture part-skim nonsense)
- 1 cup grated Parmesan (the real stuff, not the sawdust in the green can)
- 1/4 cup fresh basil, roughly chopped (plus more for garnish)
- 2 tablespoons fresh parsley, chopped
For Topping:
- 1 cup shredded mozzarella (yes, MORE cheese)
- 1/4 cup grated Parmesan
- 2 tablespoons butter, cut into small pieces (trust me on this)