Easy and very tastey. This was a win all the way around!
What's Needed:
2 24 oz. jars pasta sauce with tomato and basil
12 oz. bulk Italian sausage
2 C. chopped tomatoes
1 15-oz. carton ricotta cheese
1/2 C. milk
1/4 tsp. ground nutmeg
2 9-oz. packages refrigerated light cheese-filled ravioli
1 1/2 C. shredded part-skim mozzerella cheese
1. Preheat oven to 375. Spread about 1/2 C. of the pasta sauce in the bottom of an ungreased 9x13-inch baking dish. Set the remaining pasta sauce aside.
2. In a skillet, cook sausage over medium-high heat until cooked through. Drain off fat. Stir the remaining pasta sauce and chopped tomatoes into cooked sausage; set aside.
3. In a medium bowl, combine ricatta cheese, milk, nutmeg; set aside.
4. Layer half of the uncooked ravioli over pasta sauce in baking dish. Spoon half of the sausag emixture over ravioli in dish; sprinkle with half of the mozzarella cheese. Top with remaining ravioli; spoon ricotta mixture over ravioli and top with remaining meat sauce.
5. Bake, covered, for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake, uncovered, about 15 minutes more or until heated through and ravioli is cooked. Let stand for 10 minutes before serving. If desired, top with Parmesan cheese and parsley.
Serves 10.
Husband's Grade: A+
PointsPlus: 11
Inspired by: 9x13: The Pan That Can
☄You said cheese! The universal word for yum.
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