Ingredients
Scale
- 20 oz store-bought cheese ravioli, refrigerated or fresh
- 3 cups marinara sauce (jarred or homemade)
- 1 lb Italian sausage, casings removed and cooked, crumbled (mild or spicy)
- 1 1/2 cups ricotta cheese, at room temperature
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt, adjust to taste
- 1/4 tsp black pepper
- 1 tbsp olive oil (for cooking sausage, optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the Italian sausage in a skillet over medium heat with olive oil until browned and cooked through; drain excess fat and set aside.
- Stir together the ricotta, Italian seasoning, salt, and pepper in a small bowl until smooth.
- Spread about 1/2 cup of marinara on the bottom of the baking dish to prevent sticking.
- Arrange half of the ravioli in a single layer over the sauce. Spoon half of the ricotta mixture in dollops over the ravioli, then sprinkle with half the cooked sausage. Pour 1 cup marinara over this layer and sprinkle with 1 cup mozzarella.
- Repeat the layers: remaining ravioli, remaining ricotta dollops, remaining sausage, 1 cup marinara, and the rest of the mozzarella. Finish with the grated Parmesan evenly on top.
- Cover the dish tightly with foil and bake for 25–30 minutes. Remove the foil and bake another 8–10 minutes until the top is bubbly and golden.
- Let the bake rest for 5–10 minutes before serving so it sets and slices better. Serve warm, with a simple salad or garlic bread.
Notes
Use fresh or refrigerated ravioli for the best texture; let it rest before slicing to keep the layers intact.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Meat