Sausage Ravioli Alfredo Dish (Print-Friendly Version)
A warm pasta dish that stacks cheese-filled ravioli with spicy Italian sausage, leafy spinach and smooth Alfredo sauce - way simpler than old-school lasagna but tastes just as good.
# Ingredients List:
→ Key Components
01 -
1 pound Italian sausage
02 -
2 packs (9 ounces each) chilled cheese ravioli
03 -
2 jars (15 ounces each) Alfredo sauce
04 -
2 cups raw spinach, roughly cut
05 -
2 cups grated mozzarella cheese
06 -
1/2 cup shredded Parmesan cheese
07 -
1 tablespoon Italian herb mix
08 -
1/2 teaspoon garlic powder
09 -
Salt and pepper as needed
→ Extra Toppings
10 -
Chopped fresh basil or parsley
11 -
Chili flakes
# Detailed Cooking Steps:
01 -
Heat your oven to 350°F. Grease a 9x13 inch baking pan lightly.
02 -
Cook the Italian sausage in a big pan on medium heat until fully brown, breaking it up as you go. Pour off extra grease if needed.
03 -
Mix the Italian herb mix, garlic powder, salt, and pepper into your cooked meat. Stir it well and put aside.
04 -
Put a small amount of Alfredo sauce across the bottom of your greased baking pan.
05 -
Place half your ravioli in one layer on top of the sauce.
06 -
Add half the cooked meat, half the cut spinach, and a third of your remaining sauce. Scatter 1/2 cup mozzarella on top.
07 -
Do it again with the rest of your ravioli, meat, spinach, and another third of the sauce.
08 -
Pour what's left of your Alfredo sauce over everything. Sprinkle all the remaining mozzarella and the Parmesan on top.
09 -
Cover with foil and bake for 25 minutes. Then take the foil off and cook another 10-15 minutes until the cheese gets bubbly and golden.
10 -
Let it sit for 5-10 minutes before you dish it up. Add fresh herbs and chili flakes if you want.
# Helpful Hints:
01 -
This meal gives you all the tasty bits of lasagna but it's way easier to make since you're using ravioli.
02 -
Go for mild or spicy Italian sausage depending on how much heat you like.
03 -
Leftovers stay good in a sealed container in your fridge for about 3 days.