Ingredients
Method
- Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with non-stick cooking spray and set aside.
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, for 7-8 minutes until fully cooked through with no pink remaining. Drain any excess fat from the pan.
- Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly, until fragrant. Pour in the marinara sauce, add the Italian seasoning, salt, and pepper, and stir to combine. Reduce heat to low and let the sauce simmer for 5 minutes. Remove from heat.
- In a medium bowl, combine the softened cream cheese, ricotta cheese, and sour cream. Mix together until completely smooth and well combined with no lumps remaining.
- Spread about one-third (approximately 1½ cups) of the meat sauce evenly across the bottom of the prepared baking dish.
- Arrange half of the frozen ravioli in a single layer over the sauce, placing them as close together as possible. Drop spoonfuls of half the ricotta mixture over the ravioli and gently spread it out. Sprinkle with ¾ cup of the shredded mozzarella.
- Repeat the layers: spread another one-third of the meat sauce, the remaining ravioli, the remaining ricotta mixture, and another ¾ cup of mozzarella cheese.
- Finish by spreading the remaining meat sauce over the top. Sprinkle evenly with the remaining 1 cup of shredded mozzarella and all of the Parmesan cheese.
- Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
- Remove the foil and bake uncovered for an additional 15 minutes, until the cheese is melted, golden, and bubbling around the edges.
- Remove from the oven and let the dish rest for 10 minutes before serving. Garnish with fresh chopped parsley if desired and serve hot.
Nutrition
Notes
Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the dish with foil and reheat in a 350°F oven for 15-20 minutes. This bake can also be assembled and frozen unbaked for up to 3 months — thaw overnight in the refrigerator before baking as directed.
Lighter swap: For a slightly lighter version, substitute ground turkey for the ground beef, use part-skim ricotta cheese, and swap the sour cream for plain low-fat Greek yogurt. It's still incredibly creamy and delicious while adding a nice protein boost!
Sodium tip: If you're watching sodium, look for a low-sodium marinara sauce and use it in place of regular. You can also reduce the added salt and season to taste at the end — the cheese brings plenty of natural saltiness to the dish on its own.