Ingredients

How to make it

  • My grocery frequently has BOGO's on the items in this recipe. I try to buy these and put them in the freezer. My best trick is having a relatively small freezer so I actually have to use the stuff in there before impulse buying on BOGOs again...
  • Brown the Italian sausage on medium high then turn it down to medium, add 1/2cup of water and cover the pan. This will get the sausage good and cooked in a relatively short time and float out some of the fat.
  • Prepare the raviolis as instructed by Cellatono, drain and stop the cooking by rinsing in cool water. This will also wash away extra starch.
  • Mix together the Romano, Monterey Pepper Jack, crushed red peppers, Italian Seasonings.
  • Pour 1/2 of the sauce into the bottom of a serving casserole, place a single layer of ravioli with the concave side down ( yes I did just Google concave to make sure I got it right) . Next layer is one link of the sausage diced. I think smaller pieces work better but that may be a matter of styled -- just emphasizing the Diced part. Last is a layer of the Romano/Pepper Jack cheese mixture.
  • Repeat on more layer: Sauce = Ravioli = Sausage = Romano/Pepper Jack. Top it off with wedges of the Provolone on top. Completely unnecessary cheesing but the have a different color of brown and bubbly that shows up better.
  • You can set this away until you are ready to reheat it. You could even make smaller portions and freeze one if you are just cooking for two.
  • PREHEAT OVEN TO 425
  • Finish by putting a room temperature Aluminum Foil Covered casserole into the pre-heated oven for 30 minutes then uncover and let brown and bubble for another 10 -15.

Reviews & Comments 4

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  • sparow64 2 years ago
    this looks great! no wonder they cleaned their plates! : )
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  • mommyluvs2cook 2 years ago
    Yum, yum, sounds so good! Nice one ;)
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  • chuckieb 2 years ago
    Wow! That looks DELECTABLE! Bookmarked to try.
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  • elgourmand 2 years ago
    Hay, I got the Romano & the Provolone Cheese. I think there are a couple of decent Italian sausage in the freezer; it won't be Jenny's or turkey but it should do. Got some Jack type cheese I could doctor up. Don't know who this Celentano crowed is but never was all that fond of cheese ravioli anyway. Reckon some of the beef jobs I'm going to make up this weekend will do; I really am overdue on that chore. For a sauce I guess its Bc Moffetts Marinara Sauce. Hell, lucky I got the cheese. Great Post. RJ
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