Ingredients:

  • 2 Tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 lb lean ground beef (or Italian sausage)
  • 2 Tbsp tomato paste
  • 1 (28 oz) can crushed tomatoes (800g)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and black pepper, to taste
  • 2 (20 oz) bags fresh or frozen ravioli (1.1 kg), cheese or beef filling (do not cook)
  • 1 cup whole milk ricotta cheese (240g)
  • 1/4 cup fresh parsley, chopped
  • 3 cups shredded mozzarella (360g)
  • 1/2 cup grated Parmesan cheese (60g)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent (about 5–7 minutes). Add minced garlic and cook for 1 minute until fragrant.
  3. Add the ground beef or sausage to the skillet. Break it up and cook thoroughly until no pink remains. Drain off any excess fat from the pan.
  4. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelise slightly. Pour in the crushed tomatoes. Stir in dried oregano, basil, salt, and pepper. Bring to a low simmer, then reduce heat and cook for 10 minutes to allow the flavors to deepen.
  5. While the sauce simmers, combine the ricotta cheese, half of the fresh parsley, and a pinch of salt and pepper in a small bowl. Set aside.
  6. Spread about 1.5 cups (360 ml) of the meat sauce evenly over the bottom of the prepared baking dish.
  7. Arrange half of the uncooked ravioli over the sauce in a single layer.
  8. Dollop spoonfuls of the ricotta mixture over the ravioli layer.
  9. Pour another 1.5 cups of sauce over the ricotta and pasta. Sprinkle half of the shredded mozzarella over this layer.
  10. Add the remaining ravioli, followed by the rest of the sauce.
  11. Top the casserole with the remaining mozzarella and the grated Parmesan cheese.
  12. Cover the dish tightly with aluminium foil. Bake for 15 minutes (this allows the ravioli to steam and cook through).
  13. Remove the foil and bake for another 15–20 minutes, or until the sauce is bubbly and the cheese is golden brown and starting to crisp around the edges.
  14. Allow the casserole to rest on the counter for 5 minutes before slicing and serving. Garnish with the remaining fresh parsley.