Description
A comforting and cheesy baked ravioli casserole with a rich Italian sausage meat sauce and creamy ricotta filling. Perfect for a family dinner!
Ingredients
Scale
- 1 pound Italian sausage, removed from casings
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 (25 ounce) package frozen cheese ravioli, partially thawed
- 1 (15 ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 3 cups shredded mozzarella cheese
Instructions
- In a large skillet or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon. Drain off any excess grease. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir well to combine. Add the dried oregano, dried basil, salt, pepper, and red pepper flakes (if using). Stir again.
- Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally.
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, and chopped fresh parsley. Mix well until smooth and creamy.
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Spread a thin layer of the meat sauce on the bottom of the dish. Arrange half of the partially thawed ravioli in a single layer over the sauce.
- Spoon half of the ricotta cheese mixture evenly over the ravioli. Sprinkle one-third of the shredded mozzarella cheese over the ricotta cheese mixture.
- Pour half of the remaining meat sauce over the mozzarella cheese.
- Repeat the layers: remaining ravioli, remaining ricotta cheese mixture, another one-third of the shredded mozzarella cheese, and the remaining meat sauce.
- Top with the remaining shredded mozzarella cheese.
- Cover the baking dish with aluminum foil. Bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the casserole rest for 10-15 minutes before serving.
Notes
- Simmering the sauce is key for a flavorful result.
- Don’t overmix the ricotta cheese mixture.
- A generous layer of mozzarella makes this casserole extra cheesy.
- Keep an eye on the casserole while baking to prevent burning.
- Spice it up with more red pepper flakes or spicy Italian sausage.
- Add vegetables like bell peppers, mushrooms, or zucchini to the meat sauce.
- Substitute other cheeses for the mozzarella, such as provolone or fontina.
- Make it vegetarian by omitting the Italian sausage and using a vegetable-based sauce.
- Use fresh basil and oregano for enhanced flavor.
- Assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours.
- This casserole freezes well.
- Experiment with different ravioli fillings.
- Serve with a side salad and garlic bread.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes