Best Sausage Ravioli Casserole Recipes

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SAUSAGE RAVIOLI CASSEROLE



Sausage Ravioli Casserole image

Turn frozen ravioli into an impressive casserole loaded with Italian flavorings and plenty of Swiss cheese.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 7

1 bag (25 oz) frozen Italian-style sausage-filled ravioli, thawed
1 jar (4.5 oz) sliced mushrooms, drained
1 medium zucchini, cut into 1/8-inch slices (about 1 cup)
1/2 cup pepperoni slices (2 1/2 oz)
1 jar (26 oz) roasted tomato and garlic pasta sauce
1 cup shredded Swiss cheese (4 oz)
1/8 teaspoon Italian seasoning, if desired

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.

Nutrition Facts : Calories 500, Carbohydrate 52 g, Cholesterol 170 mg, Fiber 4 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1840 mg, Sugar 13 g, TransFat 0 g

DO-AHEAD SAUSAGE RAVIOLI CASSEROLE



Do-Ahead Sausage Ravioli Casserole image

This originally came from a Betty Crocker softcover #190. It has to be prepared at least 8 hours before dinner, so you'll have plenty of clean-up time before the guests arrive! The prep time does not include the 8 hrs. fridge time.

Provided by Petunia

Categories     One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 5

1 1/4 lbs bulk Italian sausage
1 (26 ounce) jar pasta sauce (Prego,Ragu,etc)
1 (25 ounce) package frozen cheese ravioli
2 1/2 cups shredded mozzarella cheese (10 oz)
2 tablespoons grated parmesan cheese

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.

MUSHROOM RAVIOLI AND SAUSAGE CASSEROLE



Mushroom Ravioli and Sausage Casserole image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
3 tablespoons unsalted butter
1 onion, finely chopped
10 ounces white mushrooms, thinly sliced
Freshly ground pepper
6 ounces mild Italian sausage, casings removed
3 cloves garlic (2 thinly sliced, 1 grated)
2 teaspoons fresh marjoram, chopped
1 28-ounce can crushed tomatoes
2 10-ounce packages refrigerated mushroom ravioli
1 cup shredded mozzarella cheese
1/4 cup breadcrumbs
1 tablespoon chopped fresh parsley

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.

Nutrition Facts : Calories 680, Fat 34 grams, SaturatedFat 17 grams, Cholesterol 115 milligrams, Sodium 1593 milligrams, Carbohydrate 67 grams, Fiber 8 grams, Protein 30 grams, Sugar 15 grams

ITALIAN SAUSAGE AND RAVIOLI CASSEROLE RECIPE



Italian Sausage and Ravioli Casserole Recipe image

Provided by á-49008

Number Of Ingredients 6

1pound bulk Italian sausage
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 jar (26 Oz) pasta sauce
1 bag (25oz) frozen cheese-filled ravioli
2-1/2 cups shredded 5-cheese Italian cheese blend (10 OZ)

Steps:

  • Heat oven to 350 degrees. 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 13 x 9-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 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 degrees until center is hot (165 degrees).

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