Tuesday, December 13, 2011

Sausage Ravioli Lasagna

Sometimes you need a little Christmas miracle.  My miracle comes in the form of easy dinners that can be tossed together whilst baking Christmas cookies and addressing holiday cards.  This is a riff on a recipe that's been around.  Pasta sauce, cheese and frozen ravioli turns into a mock lasagna but with the addition of the spinach and pesto, the recipe is tastier and more satisfying.  More time for shopping, decorating and the like.  Ho ho ho...

1/2 lb. Italian sausage - hot or mild, your choice
1 - 24 oz. jar of your favorite jarred tomato/basil pasta sauce
6 oz. fresh baby spinach
1/2 cup prepared basil pesto sauce (like Buitoni Basil Pesto)
1 - 25 oz. pkg. frozen cheese-filled ravioli (do not thaw)
1 cup shredded Italian blend shredded cheese

Preheat oven to 375 degrees.  Cook sausage, about 10 minutes, until cooked through and crumbled.  Drain fat and return to pan.  Add pasta sauce.  Chop spinach by hand (do not use Cuisinart/food processor or you'll have green mush) and stir into prepared pesto sauce.  Spoon about 1/3 of tomato sauce on the bottom of a 7x11 baking dish.  Top with 1/2 of spinach/pesto sauce.  Arrange 1/2 of frozen ravioli in a single layer over spinach and repeat layers once and top with remaining tomato sauce. 

Bake for 30 minutes and then sprinkle with cheese and bake another 5-8 minutes more until hot and bubbly. 

No comments: