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ravioli and tomato sauce on a white plate
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Baked Ravioli With Chicken Sausage And Chunky Tomato Sauce

Baked Ravioli with Chicken Sausage and Chunky Tomato Sauce is comfort food at it's finest, and uses store-bought ravioli for this saucy, cheesy, bake.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 488kcal
Author: Paige

Ingredients

  • 1.25 pounds Chicken or Turkey Sausage regular or spicy
  • 1 tablespoon Olive Oil
  • 1 Shallot, small, diced
  • 2 Garlic Cloves, minced
  • 1/2 teaspoon Red Pepper Flakes
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 2 1/2 pounds Tomatoes, fresh, cut in 1" chunks
  • 1 tablespoon Tomato Paste
  • 2 pkgs Cheese ravioli each package approximately 13-16 ounces.
  • 1/2 cup Parmesan Cheese, grated plus more for serving
  • 16 ounces Mozzarella cheese, torn
  • 2 tablespoons Italian Parsley, chopped
  • 2 tsp. Olive Oil, drizzle for serving

Instructions

  • 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 continue cooking for another 8-12 minutes.
    Overall cooking time is about 25 minutes for a chunky, but not watery sauce.
  • COOK THE RAVIOLI
  • 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 sauce and cooked sausage to the large bowl with the ravioli, the 1/2 cup of grated Parmesan cheese, and 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.

Nutrition

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