Servings | Prep Time | Cook Time | Passive Time |
8people | 20minutes | 40minutes | 10minutes |
Servings | Prep Time |
8people | 20minutes |
Cook Time | Passive Time |
40minutes | 10minutes |
- 24 oz frozen cheese ravioli round or square
- 2 lb turkey sausage hot or mild, casings removed
- 15 oz ricotta cheese
- 1 large egg lightly beaten
- 1 tsp Italian seasoning
- 1/2 tsp basil
- 1.5 jars Fra diavalo pasta sauce or homemade (roughly 4 cups)
- 2 cups Italian blend cheese
- 1 cup pecorino romano cheese grated, divided
Ingredients
Servings: people
Units:
|
- Preheat oven to 350 degrees. In a large skillet cook the sausage until no longer pink and drain.
- In a small bowl, combine ricotta, egg, seasonings and 1/4 cup of pecorino romano.
- Spread about 1.5 cups of spaghetti sauce into a greased 13x9" pan. Layer half of the ravioli and sausage. Spread the ricotta mixture over the top, then cover with 1.5 cups of sauce. Layer remaining ravioli and sausage, then sprinkle with Italian blend cheese and remaining pecorino romano.
- Cover and bake for 30 minutes, then uncover and bake for 10 more minutes. Let it rest for 10 minutes before cutting and serving.
You can make a vegetarian version using spinach (thawed and squeezed dry) instead of the turkey sausage. I have tried using the sausage AND the spinach combined, but they are both much better alone.
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