We are mere days from yet another snow storm in Pennsylvania and I've packed the refrigerators and pantry out with as much as I could fit in. The freezers are full to overflowing and in the event that we lose power, we still have a gas stove and the food can all go to the attached garage, which is quite chilly these days. I think we'll be safe and snug no matter what.
This is something I've been making for quite some time and never got around to writing down or sharing. I guess I felt it was so easy that the name was sort of self-explanatory. The ravioli cover the pasta and ricotta element of lasagna so all you need is a hearty meat sauce and mozzarella to complete the delicious picture.
See if this doesn't become a tried-and-true favorite for busy nights in your home and those days when warming your tummy helps to warm your whole self.
Ready In: 45 minutes
3 pounds large round cheese ravioli
1 pound bulk Italian sausage (I used hot) or any ground meat you like
3 cups pasta sauce (whatever you like)
2 cups mozzarella cheese (I also add 1/2 cup shredded Parmesan sometimes)
1. Preheat oven to 350 degrees F.
2. Grease a baking dish - 9x13 or 8x11 is good.
3. Brown sausage in a skillet and drain grease if necessary. Add sauce and cook until heated through.
4. Lay out half of the ravioli in the bottom of the prepared dish.
5. Top with half the sauce and half the cheese. Repeat the second layer.
6. Bake for 30 minutes or until lightly browned and bubbly. Cool for 10 minutes before cutting.