Baked Ravioli and Sausage


Baked Ravioli and Sausage

Baked Ravioli and Sausage
1 Hr

In our Baked Ravioli and Sausage, pillowy soft cheese ravioli mixes with zesty Italian sausage and bakes up flavor-packed and bubbly good.

What You'll Need

  • 1 pound bulk hot Italian sausage
  • 2 (28-ounce) jars spaghetti sauce
  • 1 (25-ounce) package frozen cheese ravioli (see Note)
  • 1 (7-ounce) can sliced mushrooms, drained
  • 1 cup (4 ounces) shredded mozzarella cheese

What to Do

  1. Preheat oven to 350 degree F. Coat a 9" x 13" baking dish with cooking spray.
  2. Brown the sausage in a large skillet over medium-high heat for 8 to 10 minutes, until no pink remains, crumbling the sausage as it cooks. Drain off excess liquid and place sausage in a large bowl. Add spaghetti sauce, ravioli, and mushrooms; mix well.
  3. Place in prepared baking dish and sprinkle with cheese. Cover tightly with foil and bake 45 minutes. Remove foil and bake 5 to 10 more minutes, or until heated through and cheese is golden.


Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 690
  • Calories from Fat 243
  • Total Fat 27g 42 %
  • Saturated Fat 10g 52 %
  • Trans Fat 0.0g 0 %
  • Protein 37g 74 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 101mg 34 %
  • Sodium 2,920mg 122 %
  • Total Carbohydrates 74g 25 %
  • Dietary Fiber 4.2g 17 %
  • Sugars 16g 0 %

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I love how simple this recipe is. I've never tried making my own ravioli, though it's one of the things on my personal kitchen bucket list to do. I've made something similar many times in the past, though I've usually used it as a chance to experiment with different flavors of refrigerated ravioli. We've tried it with the Rana Spinach and Ricotta ravioli and their 4 Cheese ravioli and both made for an excellent dinner.

Wow! Only 5 ingredients--how simple!

I finally tried this over the weekend, and couldn't believe how easy it was, and how absolutely delicious! Since bulk sausage costs more than the links, I just cut the casings off, cooked the sausage per recipe, and I did let the ravioli thaw most of the way. I used shredded 6-Italian shredded cheese, and it was terrific. I would most definitely fry up some onion also next time, but thank you, thank you, this recipe is definitely a keeper. It would be most helpful when having company, as everything is done once you put it in the oven to bake. GREAT recipe!! :)

I used about 2/3 lb of mild Italian sausage cut in medallions and browned just over half bag of ravioli and one jar of spaghetti sauce. Fresh portabello mushrooms (never use canned, yuck) and added some chopped onion and peppers. Didn't cut the cheese; maybe even put more. Easy dinner and made enough for two with some leftovers for lunch.

Love the dishes I have tried so far all have been very good.

This is so simple and tastes wonderful - I've made several times - I add a bit of grated parmesan cheese for a tad more flavor.

This was quick, easy and oh soooo good. Even better the next day.

I might do this one without the sausage and tweak the recipe a bit to make it healthier, but I love the easiness of it! I'll certainly try it asap.

It's a SAUSAGE recipe. I usually use turkey sausage because of calories, but the little bit of drainedfat from pork sausage does no harm and adds a ton of taste. It's the pasta that adds the sugars and carbs. I'd rather have more protein vs. the added carbs and sugars.

Easy, quick and my familynloved it!


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