Sausage Ravioli Casserole |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Fresh vegetables balance out the sometimes too fatty sausage, and the ravioli is crisp fried instead of waterlogged. Ingredients:
1/2 lb italian sausage |
1 small onion, chopped |
1 cubanelle pepper, chopped |
1 elephant garlic clove, minced |
1/2 eggplant, leaving skin on and dice |
2 tablespoons olive oil |
1 (32 ounce) bag frozen cheese ravioli |
1 (10 ounce) jar of your favorite spaghetti sauce |
1 teaspoon basil |
1 teaspoon parsley |
1 teaspoon oregano |
1 (16 ounce) bag fresh spinach, stems removed |
Directions:
1. Thinly slice sausage and brown in heavy fry pan.
2. Add onion and pepper. Sauté for 3 minutes.
3. Add garlic, sauté for another minute.
4. Add eggplant, sauté for 3 minutes. Stirring frequently.
5. Remove all to oiled casserole dish.
6. Add olive oil to pan. Heat to medium high.
7. Place ravioli in pan and lightly brown on both sides.
8. Return heat to medium.
9. Return veggies to pan and combine stirring in herbs.
10. Add spaghetti sauce, let heat through, add spinach and wilt.
11. Return all to casserole dish and top with parmesan cheese.
12. Place in 400-degree oven for 35 minutes. Uncovered.
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