Italian Sausage and Ravioli Casserole

Name: Italian Sausage and Ravioli Casserole
Prep time: 20 min
Total time: 1 min
Ingredients: 1 lb bulk Italian sausage; 1/2 cup chopped onion; 2 cloves garlic, finely chopped; 1 jar (26 oz) Muir Glen™ organic Italian herb pasta sauce; 1 bag (25 oz) frozen cheese-filled ravioli; 2 1/2 cups shredded 5-cheese Italian cheese blend (10 oz)

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Prep Time: 20 minutes

Total: 1 hours, 35 minutes

Servings: 8

Author : Pillsbury Kitchens

Ingredients

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1 lb bulk Italian sausage1/2 cup chopped onion2 cloves garlic, finely chopped1 jar (26 oz) Muir Glen™ organic Italian herb pasta sauce1 bag (25 oz) frozen cheese-filled ravioli2 1/2 cups shredded 5-cheese Italian cheese blend (10 oz)

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Instructions

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Step 1

Heat oven to 350°F. 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.

Step 2

In ungreased 13x9-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.

Step 3

Cover with foil; bake 45 to 50 minutes or until thoroughly heated. Remove foil; bake 10 minutes longer or until cheese is melted. Let stand 15 minutes before serving.

Step 4

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°F until center is hot (165°F).