Ingredients
2 mild Italian sausages, casing removed & crumbled
1 650 mL jar of marinara sauce
4 cups spinach, roughly chopped
Salt & pepper to taste
500 grams cheese ravioli
2/3 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan
2 tablespoons basil, roughly chopped, to serve
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, cook the Italian sausage over medium heat, breaking it apart with a spoon as it cooks. Cook until the sausage is browned and fully cooked, about 5-7 minutes. Drain any excess fat.
- Add the marinara sauce to the skillet with the sausage and stir to combine. Bring to a simmer and let it cook for 5 minutes to allow the flavors to meld. Season with salt and pepper to taste.
- Stir in the chopped spinach and cook for 2-3 minutes until wilted. Remove from heat.
- In a large baking dish, spread a thin layer of the sausage and marinara mixture on the bottom. Then, layer the ravioli on top of the sauce.
- Spoon half of the ricotta cheese over the ravioli, followed by half of the mozzarella and Parmesan cheeses.
- Pour the remaining sausage and marinara mixture over the ravioli, then top with the remaining ricotta, mozzarella, and Parmesan cheeses.
- Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes, until the cheese is golden and bubbly.
- Remove from the oven and let it rest for a few minutes before serving.
- Garnish with chopped fresh basil and serve!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave or bake at 350°F (175°C) until heated through. You may want to cover the dish with foil to keep the cheese from drying out.
For a vegetarian version, omit the sausage and add extra vegetables like zucchini, mushrooms, or bell peppers.
If using frozen ravioli, cook according to package instructions before layering in the dish.
If you like more cheese, feel free to add extra mozzarella or try other cheeses like provolone or fontina.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg
