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Creamy Ravioli and Sausage Casserole

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1 pound pork sausage
1 large onion, chopped
3 cloves garlic, minced
2 (16 ounce) jars Alfredo sauce
1/2 cup light cream
2 (20 ounce) packages frozen cheese stuffed ravioli
1 (16 ounce) package frozen cubed or sliced carrots
1 (16 ounce) package frozen broccoli florets
2 cups grated Swiss cheese
1/3 cup grated Parmesan cheese

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Creamy Ravioli and Sausage Casserole

  • Serves 8
  • Easy

About This Recipe

I just adore one dish meals that you can assemble in under 30 minutes and throw into the oven. I keep ingredients for these types of recipes on hand at all times so I know that if I can’t get to the store, I can still put a good, hot meal on the table with little fuss.

The convenience foods I use most are frozen stuffed pastas, bottled pasta sauces, fully cooked bacon, shredded and grated Parmesan cheese, frozen meatballs, and frozen vegetables. With those ingredients you can make an unlimited number of casseroles that are colorful, flavorful, and nutritious.

This recipe in particular is very gorgeous and so delicious. It takes about 15 minutes to assemble, and bakes for about an hour. And while it bakes you can relax!



Preheat the oven to 400°F. Spray a 9" x 13" glass baking dish with nonstick cooking spray and set aside.


In a large skillet, cook the pork with the onion and garlic, breaking up the meat with a fork, until the pork is browned. Drain well.


Add the Alfredo sauce to the skillet with the pork. Add half of the light cream to each of the jars, cap the jars, and shake to remove the last of the Alfredo sauce. Pour into the skillet and stir. Then add the Swiss cheese and cook over low heat until the cheese melts.


Spread 1/2 cup of the sauce mixture into the prepared pan. Layer one of the ravioli packages, half of the broccoli, half of the carrots, and half of the sauce mixture on top.


Repeat layers. Sprinkle with the Parmesan cheese and cover the pan tightly with foil.


Bake for 45 minutes, then uncover and bake 10 to 15 minutes longer, or until the casserole is bubbling and the cheese on top starts to brown.


Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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