Baked Ravioli Casserole

• 12 oz cheese-filled ravioli
• 1 lb Italian sausage, crumbled
• 1 jar (24 oz) marinara sauce
• 1 cup ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan
• 2 cups shredded mozzarella
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup chopped fresh basil (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook ravioli according to package instructions until al dente; drain.
3. 3 In a skillet, cook sausage until browned; drain fat.
4. 4 In a bowl, mix ricotta, egg, Parmesan, garlic powder, oregano, and black pepper.
5. 5 Layer half the ravioli in a greased 9x13 inch baking dish.
6. 6 Spread half the sausage and marinara sauce over ravioli.
7. 7 Dot with half the ricotta mixture.
8. 8 Repeat layers.
9. 9 Top with mozzarella and red pepper flakes if using.
10. 10 Bake uncovered for 30-45 minutes until bubbly and golden.
11. 11 Let stand for 5 minutes before serving, garnish with basil if desired.

Nutrition

Tips

• Customize with your favorite ravioli filling.
• For make-ahead, assemble and refrigerate up to 24 hours before baking.
• Add a handful of spinach for extra nutrients.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a light white wine like Pinot Grigio.

FAQ