1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
1 cup (4 oz.) shredded Italian six-cheese blend
How to Make It
Preheat oven to 375°. Cook Italian sausage in a skillet over medium heat, stirring often, 10 minutes or until sausage crumbles and is no longer pink; drain well. Stir pasta sauce into sausage.
Chop spinach, and toss with pesto in a bowl.
Spoon one-third of sausage mixture (about 1/2 cup) into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining sausage mixture.
Bake at 375° for 30 minutes. Sprinkle with shredded cheese, and bake 5 to 8 minutes or until hot and bubbly.
Note: We tested with Buitoni Pesto With Basil.
Try This Twist!
Shrimp-and-Ravioli Lasagna: Omit Italian sausage. Substitute 1 (15-oz.) jar Alfredo sauce for pasta sauce. Stir 1/4 cup vegetable broth* into Alfredo sauce. Proceed with recipe as directed, sprinkling 1 lb. peeled, coarsely chopped cooked shrimp over first layer of ravioli. Sprinkle with 1/8 tsp. paprika before serving. Hands-on time: 20 min., Total time: 55 min.
*Chicken broth may be substituted.
Note: We tested with Bertolli Alfredo Sauce with Aged Parmesan Cheese.
I want to say upfront that I rarely make pasta dishes because my family is just not overly crazy about them as a rule. I had a craving and chose this recipe based on ingredients I had on hand (with a few minor substitutions*). I was incredibly pleased with this dish - and so was my husband and son! Hubby asked for seconds, and that pretty much says it all. I will be making this again. Delicious!
*I added cottage cheese and mixed it with the spinach and pesto layer. I used corkscrew pasta and added an entire extra bottle of sauce on the top because it seemed necessary. I would try this again as a lasagna perhaps, but any shaped pasta will do.
This is fantastic! I always try new recipes on the weekend just in case I run into trouble. This one however was no problem to put together and will easily fit into a busy weeknight schedule. My family loved it and we all decided it was a keeper. I can't wait to try the shrimp and alfredo version.
This was really tasty! I am always looking for simple weeknight dinners that are good, and I will keep this one in my rotation. One thing I changed was to use turkey Italian sausage and I cut the pesto back to a 1/3 of a cup, as I am watching my calories.
Very easy and delicious dish! I am not a fan of lots of ricotta in regular lasagna, but this is a perfect amount of cheese. My 10 year-old daughter was able to help me a lot when preparing this, and she absolutely loved it! Can't wait to make it again!