Italian Sausage and Ravioli Casserole Recipe

• 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).