Saucy, cheesy and easy, thanks to store-bought cheese ravioli, this past a casserole is delicious when the weather gets chilly!
- 1¼ pounds Chicken or Turkey Sausage regular or spicy
- 1 tablespoon Olive Oil
- 1 Shallot, small, diced
- 2 Garlic Cloves, minced
- ½ teaspoon Red Pepper Flakes
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 2 ½ pounds Tomatoes, fresh, cut in 1" chunks
- 1 tablespoon Tomato Paste
- 2 packages Cheese ravioli each package approximately 13-16 ounces.
- ½ cup Parmesan Cheese, grated plus more for serving
- 16 ounces Mozzarella cheese, torn
- 2 tablespoons Italian Parsley, chopped
- 2 teaspoon Olive Oil, drizzle for serving
Preheat oven to 350
Prepare a 9 x 13" oven proof baking dish or similar size, sprayed on the bottom and sides with non-stick cooking spray
COOK THE SAUSAGE
In a large non-stick saute pan, cook the sausage without their casings, if any, until no longer pink, breaking up the sausage into smaller pieces as you go. Remove from pan and set aside.
MAKE THE CHUNKY TOMATO SAUCE
In a large non-stick saucepan, heat the olive oil on medium high heat, add the shallot and stir with a wooden spoon frequently until soft and lightly brown around the edges, about 4 minutes.Add the chopped garlic and cook 1 minute more. Add the red pepper flakes, salt and pepper and chopped tomatoes, and cook until the tomatoes begin to release their juices and the mixture comes together making a sauce, about 15 minutes. Continue to cook the sauce at a simmer on medium high heat. Add the tomato paste and cooked sausage, then continue cooking for another 8-12 minutes. Overall cooking time is about 25 minutes for a chunky, but not watery sauce.
Cook the ravioli in salted boiling water in a large stockpot according to the directions on the package.
Drain the cooked ravioli and set aside in a large bowl. Drizzle a little olive oil on the ravioli so they don't stick together. Add the tomato and sausage mixture to a large bowl with the ravioli and the 1/2 cup of grated Parmesan cheese, plus one tablespoon of the chopped parsley. Gently toss the ingredients together with a large spoon and place in the prepared baking dish. Drain the mozzarella on a paper towel if needed to soak up any of the brine. Tear the mozzarella into rough-sized pieces, about 2" each, and place over the top of the ravioli mixture.
Drizzle a teaspoon or so of olive oil over the top and sprinkle with the remaining chopped parsley.
Place on lower middle rack of the oven and bake until the cheese is melted and the ravioli are warmed through, approximately 25-30 minutes.
Serve with additional grated Parmesan and olive oil, if desired.
- Drain the fresh mozzarella on a paper towel before adding it to the pasta.
- Tear the mozzarella rather than cutting or grating it onto rough-sized pieces, about 2" each, to place over the top of the ravioli mixture. Looks luscious and rustic!
- Drizzle a teaspoon or so of olive oil over the top the pasta before baking, and sprinkle with lots chopped fresh parsley. This step makes a big difference in presentation and overall flavor.
- Serve this dish with more Parmesan cheese on the side, if desired.
Calories: 488kcal | Carbohydrates: 12g | Protein: 40g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 138mg | Sodium: 1392mg | Potassium: 812mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2431IU | Vitamin C: 31mg | Calcium: 515mg | Iron: 2mg