Sausage Ravioli Casserole Food

MUSHROOM RAVIOLI AND SAUSAGE CASSEROLE

Steps:

• Preheat the broiler. Bring a large pot of salted water to a boil. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, mushrooms, 1/4 teaspoon salt and a few grinds of pepper. Cook until the vegetables are beginning to brown, 5 to 8 minutes. Add the sausage and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the sliced garlic and marjoram and cook until softened, 1 more minute. Add the tomatoes and 1/4 cup water, bring to a simmer and cook until the vegetables are tender and the sauce has thickened slightly, about 6 minutes.
• Meanwhile, cook the ravioli in the boiling water as the label directs. Reserve 1/4 cup cooking water, then drain. Add the ravioli and the reserved cooking water to the sauce; stir to coat. Transfer half of the ravioli and sauce to a 9-by-13-inch broiler-proof baking dish. Sprinkle with 1/2 cup mozzarella. Top with the remaining ravioli, sauce and mozzarella.
• Meanwhile, microwave the remaining 1 tablespoon butter in a small microwave-safe bowl until melted. Stir in the grated garlic and breadcrumbs; season with salt and pepper. Sprinkle over the baked ravioli and broil until browned on top, about 2 minutes. Top with the parsley.

SAUSAGE RAVIOLI CASSEROLE

Steps:

• Heat oven to 350°F. In large bowl, mix all ingredients except cheese and Italian seasoning. Spoon into ungreased 8-inch square (2-quart) glass baking dish. Sprinkle with cheese and Italian seasoning.
• Bake 40 to 50 minutes or until thoroughly heated and bubbly.

DO-AHEAD RAVIOLI SAUSAGE LASAGNA

Steps:

• In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain.
• In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/2 cup of the pasta sauce. Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli. Sprinkle evenly with 1 1/2 cups sausage and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and sausage.
• Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Bake covered 45 minutes. Remove foil; sprinkle with remaining 1 1/2 cups mozzarella and the Parmesan cheese. Bake about 15 minutes longer or until cheese is melted and lasagna is hot in center. Let stand 10 minutes before cutting.

ITALIAN SAUSAGE RAVIOLI BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish and set aside.
• Cook Italian sausage in a skillet over medium-high heat until browned and crumbly, 5 to 10 minutes. Drain off grease. Add spaghetti sauce, diced tomatoes, beef broth, Italian dressing, and sugar. Mix until well combined. Remove from heat and add uncooked ravioli; stir to combine. Pour into the prepared dish.
• Bake in the preheated oven until ravioli are tender, 45 to 55 minutes.
• Top with mozzarella cheese and let sit until cheese is melted. Sprinkle with basil before serving.

RAVIOLI CASSEROLE

Steps:

• Preheat the oven to 350°. Prepare ravioli according to package directions; drain. Spread 1 cup spaghetti sauce in an ungreased 13x9-in. baking dish. Layer with half of the ravioli, 1-1/4 cups sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. , Bake, uncovered, until bubbly, 30-40 minutes. Let stand 5-10 minutes before serving. If desired, sprinkle with parsley.

RAVIOLI WITH SAUSAGE

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large skillet, saute sausage and green pepper for 2-3 minutes or until green pepper is tender. Stir in spaghetti sauce; heat through. Drain ravioli; toss with sausage mixture. Sprinkle with cheese.

DO-AHEAD SAUSAGE RAVIOLI CASSEROLE

Steps:

• Cook the sausage in a 10-inch skillet until no longer pink.
• Drain the grease.
• Spread 1/2 cup of pasta sauce in an ungreased 13x9x2" baking pan.
• In the pan, arrange a single layer of the ravioli over the sauce.
• Evenly pour another 1 cup of sauce over the ravioli.
• Sprinkle 1 1/2 cups of the sausage over this, then 1 cup of the mozzarella on top of the sausage.
• Repeat layers with remaining ravioli, sauce and sausage.
• Cover pan tightly with aluminum foil and refrigerate at least 8 hours, but no longer than 24 hours.
• When ready to bake, preheat the oven to 350 degrees Fahrenheit and bake covered for 45 minutes.
• Remove the foil and sprinkle with remaining 1 1/2 cups mozarella and the parmesan cheese.
• Bake for another 15 minutes until cheese is melted.
• Let stand 10 minutes before cutting and serving.

CREAMY RAVIOLI AND SAUSAGE CASSEROLE

Steps:

• Preheat the oven to 400°F. Spray a 9" x 13" glass baking dish with nonstick cooking spray and set aside.
• In a large skillet, cook the pork with the onion and garlic, breaking up the meat with a fork, until the pork is browned. Drain well.
• Add the Alfredo sauce to the skillet with the pork. Add half of the light cream to each of the jars, cap the jars, and shake to remove the last of the Alfredo sauce. Pour into the skillet and stir. Then add the Swiss cheese and cook over low heat until the cheese melts.
• Spread 1/2 cup of the sauce mixture into the prepared pan. Layer one of the ravioli packages, half of the broccoli, half of the carrots, and half of the sauce mixture on top.
• Repeat layers. Sprinkle with the Parmesan cheese and cover the pan tightly with foil.
• Bake for 45 minutes, then uncover and bake 10 to 15 minutes longer, or until the casserole is bubbling and the cheese on top starts to brown.

20-MINUTE SAUSAGE AND PEPPER RAVIOLI SKILLET

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add both of the bell peppers and the onion and season with 1 teaspoon salt and a few grinds of black pepper. Saute, stirring occasionally, until just beginning to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until just beginning to turn golden, 1 to 2 minutes. Add the crushed tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then lower heat and simmer until slightly thickened, stirring occasionally, about 8 minutes.
• While the sauce is cooking, boil the ravioli according to the package instructions. Drain.
• Add the cooked ravioli to the skillet and stir to coat in the sauce. Top evenly with provolone and warm until cheese is melted, 1 to 2 minutes. Top with fresh basil leaves.

BAKED RAVIOLI WITH SAUSAGE AND BEEF

Steps:

• Preheat oven to 350°F.
• Cook ravioli according to pkg directions; drain.
• In skillet cook beef, sausage, onion, garlic, 1/2 tsp italian seasoning and pepper, stirring until meat is browned; drain off fat.
• Add marinara sauce & wine; reduce heat to medium and simmer about 10 minutes.
• Combine ricotta, 1 cup mozzarella, 3 tbsp parsley & remaining italian seasoning.
• Spread 1 cup sauce mixture in bottom of baking dish. Arrange half of ravioli in dish.
• Reserve half of ricotta mixture. Top ravioli with spoonfuls of remaining ricotta mixture; cover with 1 1/2 cups sauce mixture; repeat with remaining ravioli, ricotta mixture and sauce.
• Cover with foil and bake 25 minutes.
• Remove foil; sprinkle with remaining mozzarella. Bake until cheese is melted about 8-10 minutes.
• Let stand 10 minutes before serving. Sprinkle with remaining parsley.

RAVIOLI CASSEROLE RECIPE (FREEZER MEAL)

Steps:

• Preheat oven to 350 degrees.
• Spread 1 cup of pasta sauce in ungreased 9 x 13 inch pan.
• Arrange ½ of the frozen ravioli over pasta sauce, covering the bottom of the pan.
• Top with ½ of the remaining pasta sauce, 1 cup of cottage cheese, and 1 cup of mozzarella cheese. Repeat layers again starting with ravioli.
• Top with parmesan cheese. Bake for 30-40 minutes or until cheese begins to bubble.
• To make into a freezer meal, assemble casserole as directed above in freezable container. Secure with lid and freeze for up to 30 days. Thaw for one hour before baking. Bake at 350 degrees for 40-50 minutes, or until cheese begins to bubble.