Preparation Steps

• Heat oven to 375°F. Lightly grease a 9×13-inch baking dish. If using frozen ravioli, set them out to soften while you start the sauce so they separate easily.
• Make the ricotta layer: In a bowl, mix ricotta, egg, 1/3 cup Parmesan, 1/2 cup mozzarella, and a pinch of salt and pepper until smooth; set aside.
• Brown the meats: In a large skillet over medium-high heat, cook the sausage and ground beef, breaking into small pieces, until no longer pink and lightly browned, 6–8 minutes. Drain excess fat if needed.
• Build the sauce: Push the meat to one side of the skillet and add the tomato paste to the cleared space. Cook, stirring, 60 seconds to darken slightly. Stir into the meat, then add marinara, Italian seasoning, garlic powder, onion powder, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a simmer, then reduce heat and cook 8–10 minutes to thicken and meld.
• Start the assembly: Spread about 3/4 cup of the meat sauce over the bottom of the prepared dish. Arrange half of the ravioli in a snug single layer over the sauce.
• Add creamy layer and sauce: Dollop and gently spread half of the ricotta mixture over the ravioli. Spoon over half of the remaining meat sauce and sprinkle with 1 cup mozzarella.
• Finish layering: Repeat with remaining ravioli and ricotta mixture, then top with all remaining meat sauce. Sprinkle with the remaining 1 cup mozzarella and 1/3 cup Parmesan.
• Bake covered: Tent the dish with foil (rub or spray the underside so it won’t stick to the cheese) and bake for 25 minutes.
• Uncover and finish: Remove foil and bake 8–10 minutes more until bubbling and lightly golden. For deeper browning, broil 1–2 minutes, watching closely.
• Rest and garnish: Let the bake rest 10 minutes to set for cleaner slices. Scatter with chopped basil or parsley if using, then serve hot.