Ingredients
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1 1/4
-
1
-
1
-
2 1/2
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2
-
-
-
-
-
-
-
-
-
-
Directions
Do-Ahead Sausage Ravioli Casserole, This originally came from a Betty Crocker softcover #190 It has to be prepared at least 8 hours before dinner, so you’ll have plenty of clean-up time before the guests arrive! The prep time does not include the 8 hrs fridge time
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Steps
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1
Done
|
Cook the Sausage in a 10-Inch Skillet Until No Longer Pink. |
|
2
Done
|
Drain the Grease. |
|
3
Done
|
Spread 1/2 Cup of Pasta Sauce in an Ungreased 13x9x2" Baking Pan. |
|
4
Done
|
in the Pan, Arrange a Single Layer of the Ravioli Over the Sauce. |
|
5
Done
|
Evenly Pour Another 1 Cup of Sauce Over the Ravioli. |
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6
Done
|
Sprinkle 1 1/2 Cups of the Sausage Over This, Then 1 Cup of the Mozzarella on Top of the Sausage. |
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7
Done
|
Repeat Layers With Remaining Ravioli, Sauce and Sausage. |
|
8
Done
|
Cover Pan Tightly With Aluminum Foil and Refrigerate at Least 8 Hours, but No Longer Than 24 Hours. |
|
9
Done
|
When Ready to Bake, Preheat the Oven to 350 Degrees Fahrenheit and Bake Covered For 45 Minutes. |
|
10
Done
|
Remove the Foil and Sprinkle With Remaining 1 1/2 Cups Mozarella and the Parmesan Cheese. |
|
11
Done
|
Bake For Another 15 Minutes Until Cheese Is Melted. |
|
12
Done
|
Let Stand 10 Minutes Before Cutting and Serving. |
