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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
6 slices bacon, crispy cooked and crumbled
2 cups grated Swiss cheese
1/3 cup grated Parmesan cheese

Creamy Ravioli and Sausage Casserole

This delicious one dish meal is a great combination of textures and flavors, including sweet carrots, savory sausage, and tender ravioli.

  • Serves 8
  • Easy

About This Recipe

I just adore one dish meals that you make on the stovetop (like Baked Beans with Meatballs) or 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, like with this Creamy Ravioli and Sausage Casserole.

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! Just serve it with a crisp green salad and a glass of wine.

Tips for the best Creamy Ravioli and Sausage Casserole:

  • It’s important to evenly layer all of the ingredients in this casserole so they all have contact with the sauce. The sauce prevents the ingredients from drying out as they heat.
  • It’s also important to cook the sausage, onion, and garlic before you start assembling the casserole because these items will not cook through in the time it takes to heat the other ingredients.
  • You must cover this casserole with foil or a lid or it bakes to hold in the heat so the ravioli gets hot.

Why this recipe works:

  • Frozen stuffed pasta reheats very well when enveloped in a sauce. The ravioli thaws, heats, and absorbs some of the flavors from the sauce all at the same time.
  • The combination of textures, flavors, and colors in this casserole are wonderful. The tender pasta plays off the sweet carrots and flavorful broccoli. And the pork sausage adds tons of flavor.
  • You can use other vegetables: I often use frozen chopped butternut squash in place of the carrots and green beans in place of the broccoli.

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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 bacon and 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 is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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