Ingredients:
1 1/4 lbs bulk Italian sausage
1 (26 ounce) jars pasta sauce ( Prego,Ragu,etc)
1 (25 ounce) packages frozen cheese ravioli
2 1/2 cups shredded mozzarella cheese ( 10 oz)
2 tablespoons grated parmesan cheese
Directions:
Cook the sausage in a 10-inch skillet until no longer pink.
Drain the grease.
Spread 1/2 cup of pasta sauce in an ungreased 13x9x2″ baking pan.
In the pan, arrange a single layer of the ravioli over the sauce.
Evenly pour another 1 cup of sauce over the ravioli.
Sprinkle 1 1/2 cups of the sausage over this, then 1 cup of the mozzarella on top of the sausage.
Repeat layers with remaining ravioli, sauce and sausage.
Cover pan tightly with aluminum foil and refrigerate at least 8 hours, but no longer than 24 hours.
When ready to bake, preheat the oven to 350 degrees Fahrenheit and bake covered for 45 minutes.
Remove the foil and sprinkle with remaining 1 1/2 cups mozarella and the parmesan cheese.
Bake for another 15 minutes until cheese is melted.
Let stand 10 minutes before cutting and serving.
Servings: 8
Time preparation: 20 min.
Time total: 80 min.