You are going to love this easy to make, deliciously flavorful, cheesy, Baked Ravioli made in less than an hour, which is perfect for any night. What’s not to love about a dish you can make in such a short time?
I love a dish that combines cheesy goodness with my favorite filled Ravioli, Mild Italian Sausage, and Thich creamy, hearty sauce. What I love most about it is its family approved, not just husband approved. You can’t top that!
About four years ago, a friend of mine made this recipe for dinner when I came over. I loved the idea of how delicious and easy it was. The thing I love most about this Baked Ravioli is you can easily use your Homemade sauce, almost any type of meat, and any filled Ravioli your heart desires. How can you go wrong?
This Baked Ravioli isn’t what I would even remotely call Italian Food, but it is fun food that contains Italian ingredients. I call it an American Goodness recipe. Comforting and enjoyable during the colder weather. Still, not remotely a dish you would find being called Authentic Italian or even Traditional Italian.
Look how enticing that portion of Baked Ravioli looks coming out of the casserole dish. YES! A slice of heaven ready to land on your dinner plate. I’m telling you it’s just that darn good. Maybe even better? Yes, I’m tooting my horn a little bit, aren’t I?
I can’t tell you how many times I have made this in the past four years, and it flys off the dinner table in no time flat. It’s also an excellent dish for Church functions, Potlucks, and any other gathering that calls for an easy covered dish.
One pound Mild Italian Sausage browned
Four cups Favorite Pasta Sauce + more if desired
One- 20-ounce Package of Ravioli cooked per package
One- 15-ounce container Ricotta Cheese
1/2 cup of Grated Parmesan Cheese divided
Kosher Salt, to own taste
Freshly Ground Black Pepper, to own taste
Six ounces Fresh Mozzarella diced or regular Mozzarella shredded
Fresh Basil to garnish
Let’s talk about the ingredients:
I used ground Mild Italian Sausage in this recipe, but you can use Hot Italian Sausage, Lean Ground Beef, Ground Turkey, or Chicken in yours. Heck, want to make it meatless? All things are possible. You can use Portobello mushrooms instead.
I used Homemade Sauce that was in the freezer, it was a simple sauce, but you can use whatever your favorite Red Sauce is if you genuinely enjoy the jarred sauce, who am I to tell you not to use it? If you want to use Alfredo sauce instead, well have at it.
I use Full Fat Ricotta Cheese in this recipe, but you can use 2% or do what I call the unspeakable thing, use Cottage Cheese. Sorry, that’s BIG yuck to me, but if you like it, I’m not here to judge you, my friends. By all means, USE it.
I used cheese stuffed Ravioli, but don’t be a scary cat to use a Mushroom stuffed or even Seafood stuffed Ravioli. The world is in your hands!
Prefer Ramano Cheese over Parmesan? Again Use it!!!
See how uncomplicated and versatile this dish can be? That’s what I love so much about it. The ideas and options are endless with this casserole. Just do me a favor if you change the recipe, you now own it. With that comes the responsibility of owning up to your own mistakes when YOUR method doesn’t work out. I love Y’all, but if you change it and complain, we will indeed have A coming to Jesus in the comments threads.
Be sure to let me know what you think of this dish in the comments, and I always love hearing from Y’all. Remember sharing is caring! Questions and comments are still welcome when they are politely stated or asked. Have a great day, Y’all!
- 1 pound Mild Italian Sausage browned
- 4 cups Favorite Pasta Sauce + more if desired
- 1- 20-ounce Package of Ravioli cooked per package
- 1- 15-ounce Container Ricotta Cheese
- 1/2 cup Grated Parmesan Cheese divided
- Kosher Salt to own taste
- Freshly Ground Black Pepper to own taste
- 6 ounces Fresh Mozzarella diced or regular Mozzarella shredded
- Fresh Basil to garnish
- Cooking spray
- Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the ravioli and cook according to package directions. Brown the Mild Italian Sausage while cooking the Ravioli.
- In a medium glass bowl, mix the ricotta cheese with the 1/4 of the Parmesan cheese, torn basil, Kosher salt, and freshly ground pepper.
- Prepare a 9-by-11-inch casserole dish with nonstick cooking spray. Combine browned Italian sausage and Pasta sauce together. Then ladle a small amount of the sauce on the bottom of the casserole dish. Layer half of the ravioli on the bottom of the casserole dish. Ladle more sauce over the cooked Ravioli, spread the ricotta mixture over the ravioli and top with the remaining Pasta sauce, Mozzarella cheese, and the other half the grated cheese.
- Cover the casserole dish with aluminum foil and bake about 35 minutes. Remove the foil and sprinkle with extra cheese if desired. Let the casserole stand at least 10 minutes. Garnish with extra torn basil.
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