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Italian Sausage and Ravioli Casserole Recipe

Italian Sausage and Ravioli Casserole
Source: Pillsbury

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Ingredients

  • 1 lb bulk Italian sausage
  • 1/2 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 1 jar (26 oz) Muir Glen™ organic Italian herb pasta sauce
  • 1 bag (25 oz) frozen cheese-filled ravioli
  • 2 1/2 cups shredded 5-cheese Italian cheese blend (10 oz)
PREP TIME
20m
COOK TIME
1h15m
TOTAL TIME
1h35m
YIELD
8 servings

Instructions

  • Heat oven to 350°F.
  • In 10-inch nonstick skillet, cook sausage, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
  • Stir in pasta sauce.
  • In ungreased 13x9-inch (3-quart) baking dish, spread 1 cup of the sausage mixture.
  • Arrange half of the ravioli on top; sprinkle with 1 cup of the Italian cheese.
  • Top with remaining ravioli, sausage mixture and remaining 1 1/2 cups cheese.
  • Cover with foil; bake 45 to 50 minutes or until thoroughly heated.
  • Remove foil; bake 10 minutes longer or until cheese is melted.
  • Let stand 15 minutes before serving.

To Freeze Baked Casserole :

  • Cover baked casserole with foil, then in double layer of plastic wrap; label and freeze up to 3 months.
  • To thaw and bake, thaw in refrigerator overnight or until completely thawed.
  • Remove plastic wrap; leave foil cover on.
  • Bake 50 to 65 minutes at 350°F until center is hot (165°F).

Dinner

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A recipe from Pillsbury

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