| 1 1/4 | lb bulk Italian pork sausage |
| 1 | jar (26 to 28 oz) tomato pasta sauce (any variety) |
| 1 | package (25 to 27 1/2 oz) frozen cheese-filled ravioli |
| 2 1/2 | cups shredded mozzarella cheese (10 oz) |
| 2 | tablespoons grated Parmesan cheese |
Serve with...
Tiramisu Cheesecake Bars
Total Time:
4 hours 30 min
| 1. | In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain. |
| 2. | In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/2 cup of the pasta sauce. Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli. Sprinkle evenly with 1 1/2 cups sausage and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and sausage. |
| 3. | Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours. |
| 4. | Heat oven to 350°F. Bake covered 45 minutes. Remove foil; sprinkle with remaining 1 1/2 cups mozzarella and the Parmesan cheese. Bake about 15 minutes longer or until cheese is melted and lasagna is hot in center. Let stand 10 minutes before cutting. |
|
| Let pasta casseroles stand a short time after baking for easier cutting and serving. |
|
| Serve with thick slices of garlic bread and a tossed green salad. If you still have room for dessert, offer scoops of raspberry and chocolate sorbet. |
Nutrition Information:
500 ( 210); 24g ( 10g, 0g); 60mg; 1170mg; 49g ( 2g, 11g); 23g 15%; 8%; 35%; 15% 1 1/2 ; 1 1/2 ; 0 ; 2 1/2 ; 1 3