Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. 
 In a large skillet, cook the ground beef, chopped onion, and minced garlic over medium heat until the beef is browned and the onion is soft. Drain any excess fat. 
 Add the marinara sauce and crushed tomatoes to the skillet. Stir to combine and let simmer for 5 minutes. 
 In a medium bowl, mix together the ricotta cheese, sour cream, and softened cream cheese until smooth. 
 Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. 
 Place half of the frozen ravioli in a single layer over the meat sauce. 
 Spread the ricotta mixture evenly over the ravioli. 
 Sprinkle 1 cup of the shredded mozzarella cheese over the ricotta mixture. 
Add another layer of meat sauce over the mozzarella cheese.
 Place the remaining ravioli in a single layer over the meat sauce. 
 Top with the remaining meat sauce, shredded mozzarella cheese, and grated Parmesan cheese. 
 Sprinkle Italian seasoning, salt, and pepper over the top. 
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
 Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly. 
 Let the casserole cool for a few minutes before serving. Garnish with chopped fresh parsley if desired. Enjoy!