Do Ahead Sausage Ravioli Casserole
Savor the ultimate comfort food with this Do Ahead Sausage Ravioli Casserole, a make-ahead meal that's both hearty and hassle-free. Perfect for busy weeknights or a crowd-pleasing dinner, this casserole combines layers of tender cheese-filled ravioli, zesty Italian sausage simmered in marinara sauce, and a creamy ricotta mixture seasoned with fresh basil and garlic. Topped with bubbly, golden mozzarella, this dish bakes to perfection in just 40 minutes and can be prepped up to a day in advance for added convenience. With its rich, layered flavors and simple assembly, this cheesy baked ravioli casserole will quickly become a beloved family favorite.
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy, casings removed)
- 24 ounces marinara sauce
- 20 ounces cheese-filled ravioli (frozen or fresh)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh basil (chopped)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
Add the Italian sausage to the skillet and cook until browned, breaking it into crumbles with a spoon. Drain any excess fat.
Stir the marinara sauce into the skillet with the cooked sausage. Simmer for 5 minutes, then remove from heat.
In a medium mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, the grated Parmesan, the egg, chopped basil, salt, and black pepper. Mix until well combined.
Spread 1/3 of the sausage marinara sauce on the bottom of the prepared baking dish.
Arrange half of the ravioli in a single layer on top of the sauce.
Dollop half of the ricotta cheese mixture over the ravioli, spreading it gently with the back of a spoon.
Repeat the layers: spread another 1/3 of the sauce, then the remaining ravioli and ricotta mixture.
Finish with the remaining 1/3 of the sauce. Sprinkle the top with the remaining 1 cup of shredded mozzarella cheese.
Cover the dish tightly with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Let the casserole rest for 10 minutes before serving. Garnish with additional fresh basil, if desired.
This casserole can be assembled up to 24 hours in advance. Cover tightly and refrigerate; bake as directed, adding 10 minutes to the baking time if chilled.
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1832 mg | 80% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.3 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 631 mg | 49% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 382 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
