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.
"Make this dish once, and you'll have it down," says Marion McGahey, Assistant Food Editor. "Keep the ingredients on hand, and you'll be ready to assemble when the craving for Italian hits."
More From Southern Living
Total: 1 Hour
- 1/2 pound ground Italian sausage
- 1 (24-oz.) jar tomato-and-basil pasta sauce
- 1 (6-oz.) package fresh baby spinach, thoroughly washed
- 1/2 cup refrigerated pesto sauce
- 1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
- 1 cup (4 oz.) shredded Italian six-cheese blend
- 1. 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.
- 2. Chop spinach, and toss with pesto in a bowl.
- 3. 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.
- 4. 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.
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