Baked Ravioli with Sausage
Layers of cheese ravioli, savory sausage marinara, and melted mozzarella get a crunchy Parmesan breadcrumb topping.
Ingredients
- 1 lb ground Italian sausage mild or hot, 450 g
- 1 jar marinara sauce 24-ounce / 680 g
- 1 package refrigerated cheese ravioli 25-ounce / 700 g
- 2.5 cups shredded low-moisture mozzarella cheese divided, 10 oz / 280 g
- 1/2 cup grated Parmesan cheese 50 g
- 1/2 cup panko breadcrumbs 25 g
- 1 tbsp olive oil 15 ml
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- In a large skillet over medium-high heat, cook the ground sausage, breaking it apart with a spoon, until it is no longer pink. A digital thermometer should read at least 160°F (71°C). Drain any excess fat from the skillet.
- Reduce the heat to low and pour the marinara sauce into the skillet with the cooked sausage. Stir to combine everything and let it warm through for a minute or two.
- Spread about one-third of the sausage sauce onto the bottom of the prepared baking dish. Arrange a single layer of ravioli over the sauce. Sprinkle with half of the shredded mozzarella.
- Top with another third of the sauce. Arrange the remaining ravioli on top. Pour the rest of the sauce over the ravioli and spread it evenly. Sprinkle with the remaining mozzarella cheese.
- In a small bowl, mix together the grated Parmesan and panko breadcrumbs. Sprinkle this mixture evenly over the top layer of mozzarella. Drizzle with olive oil.
- Cover the baking dish tightly with aluminum foil. Bake for 15 minutes.
- Carefully remove the foil. Continue to bake for another 10-15 minutes, or until the sauce is bubbling and the cheese topping is golden brown.
- Let the baked ravioli rest for 5 to 10 minutes before serving. This allows the layers to set, making it easier to slice.
Notes
Food Safety: Cook ground sausage to a safe internal temperature of 160°F (71°C) to ensure it is done.
Using Frozen Ravioli: You can use frozen ravioli instead of refrigerated. Do not thaw them first. Increase the covered baking time to 25-30 minutes.
Make-Ahead Tip: You can assemble the casserole without the breadcrumb topping up to one day in advance. Cover and refrigerate. When ready to bake, add the topping and increase the initial covered baking time by 10-15 minutes.
Sausage Choice: Use mild Italian sausage for a classic flavor, or choose hot Italian sausage if you prefer a little more spice.