The best weeknight dinners are ones that are low-maintenance yet look and taste like you cooked all day. A few smart short-cuts make this baked ravioli so easy to pull together – it goes from stove top to oven in just one pan and requires very little prep work. It’s definitely a weeknight dinner win.
- 1 tbsp olive oil. plus 1 tsp divided
- 10 oz Italian sausage links (about 3 links), casings removed
- 2 cups Bertolli® Organic Fire Roasted Garlic Marinara
- 1 (12-oz) package chopped frozen spin (see note)
- 1 cup Bertolli® Organic Creamy Alfredo Sauce
- 1 (20-ounce) package fresh cheese Ravioli
- 1/2 cup shredded Parmesan cheese
- 1/2 cup shredded Mozzarella cheese
- 1/4 cup breadcrumbs
- 1/4 tsp kosher salt
- 1/4 tsp dried Italian seasoning
- Preheat oven to 375 degrees. Heat 1 tablespoon olive oil over medium heat in a large pan. Add the sausage links and cook them, using a spatula to break them up, until browned. Add the marinara and bring it to the simmer. Add the chopped spinach and cook it in the sauce until it thaws. Add the alfredo sauce and stir. Bring the pan to a simmer, add the uncooked ravioli, and stir to coat the pasta in the sauce.
- Top the pasta and sauce with the Parmesan and mozzarella cheese. In a small bowl, combine the breadcrumbs, salt, Italian seasoning, and one teaspoon of olive oil. Sprinkle the seasoned bread crumbs over the top of the cheese. Cover the pan with tin foil and transfer it to the oven. Bake it for 20 minutes, uncover it and bake it for another 10 minutes.
I like to use frozen chopped spinach in bags because it’s already broken apart and is much easier to work with than the boxed frozen spinach that needs to be thawed before using.
- Category: Pasta
- Method: Bake
- Cuisine: Italian-American
- Serving Size: 1/6 of recipe
- Calories: 636
- Sugar: 8.1g
- Sodium: 1622.4mg
- Fat: 31.7g
- Saturated Fat: 11.6g
- Unsaturated Fat: 16.6g
- Trans Fat: 0.1g
- Carbohydrates: 58.5g
- Fiber: 4.9g
- Protein: 30.3g
- Cholesterol: 91.6mg
Keywords: baked ravioli, easy rosa sauce