- 4 oz Ricotta cheese
- 4 oz cream cheese
- 1 egg
- 1 tsp Italian Seasoning
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 3 cups grated mozzarella cheese
- 1 lb Italian Sausage cooked & crumbled
- 28 oz can Hunt’s San Marzano style Whole Tomatoes
- 25- oz package frozen ravioli
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Preheat oven to 400 degrees F.
In a small mixing bowl combine ricotta cheese, cream cheese and 1 egg. Stir until smooth. Add in seasonings. Stir & set aside.
Pour undrained tomatoes into pan with cooked & drained Italian Sausage. Use a Chop-Stir to cut tomatoes and sausage into smaller pieces.
Spray a 9×13 pan with non-stick spray. Ladle about half of the tomato-sausage mixture into bottom of pan.
Top with a layer of frozen ravioli, then dot ravioli with dollops of the cheese-egg mixture. Spread with about half the shredded mozzarella cheese.
Repeat with another layer of sausage-tomatoes, then ravioli, ending with the remaining cheeses.
Cover with foil & bake for 30 minutes. Remove foil & bake an additional 10 minutes. Replace foil and let sit about 20 minutes and serve.
Serving: 1g | Calories: 717kcal | Carbohydrates: 43g | Protein: 34g | Fat: 45g | Saturated Fat: 19g | Cholesterol: 167mg | Sodium: 1432mg | Potassium: 404mg | Fiber: 4g | Sugar: 5g | Vitamin A: 683IU | Vitamin C: 10mg | Calcium: 321mg | Iron: 11mg