All the flavors of a supreme pizza combined with an Italian sausage sauce and 4 cheese blend baked up in a hot and bubbly ravioli bake.
This hearty ravioli bake goes together really quick, you don’t even need to thaw the ravioli. Swap the ingredients for ones that you and your family love.
Pizza and pasta are my favorite all-time foods (except for Mexican which is my other all-time favorite food). So it was kind of inevitable that I would eventually find a way to make both at the same time.
I just realized what those all have in common. It’s cheese! This ravioli bake has gobs of it. I’m using a 4 cheese pizza blend for this recipe.
I’ve also used a 5 cheese Italian blend in my Cheesy Italian Sausage Appetizer Bites, I think it was made by Kraft. If you can’t find a blend, good ol’ mozzarella works great . But the more cheeses the merrier, IMHO.
So how do I take a plain old (but oh so cheesy) ravioli bake and make it pizza-y? I pile on my favorite pizza toppings.
I like peppers and mushrooms and pepperoni and black olives and more mushrooms. And Italian sausage, which I’m putting in the sauce.
You, of course, need to use the the goodies you and your family like best.
Start by browning a pound of Italian sausage in a large skillet. Drain it well and add it back to the skillet with a jar of your favorite marinara sauce and a can of diced tomatoes. Stir in some garlic and onion powders along with some Italian seasoning.
Put some of the sauce mixture on the bottom of a 9 x13 inch baking dish that you’ve sprayed with cooking spray. This helps keep the ravioli from sticking.
Lay down a layer of frozen ravioli. No need to thaw them first. They’ll cook just fine when it’s all baked.
Ladle on about half of the remaining sauce mixture. Sprinkle on half of the cheese. Then arrange half of your preferred toppings, just as if you were making a pizza.
Then repeat the layers; ravioli, sauce, cheese, toppings. Finish by sprinkling the Parmesan cheese over the top.
Cover it with foil and pop it in the oven for 40 minutes. Remove the foil and bake it another 15-20 minutes until the cheese is gooey and melted and the sauce is bubbling.
I always put my baking dish on a sheet pan or cookie sheet in case some of the sauce bubbles over.
Let it stand for a few minutes then dig in!
Serve with a little extra Parm on the side and a nice fresh salad.