INGREDIENTS:
1/2 pound sweet Italian sausage, cooked
1 28 oz. jar of marinara sauce
1/2 cup whole milk ricotta
4 oz. cream cheese, room temperature
1/8 cup sour cream
1/2 tsp. garlic powder
2 Tbs. fresh flat leaf parsley
2 tsps. Italian seasoning, divided
1 Nine oz. package of gourmet ravioli
Packaged sliced mozzarella, 6 slices
1/3 cup grated parmesan
DIRECTIONS:
Preheat the oven to 375. Spray a 3 quart casserole dish with cooking spray. In a medium size skillet, cook the Italian sausage. Drain the grease and add the marinara sauce. Bring the marinara sauce to a simmer.
While the marinara sauce is simmering combine the ricotta, cream cheese, sour cream, garlic powder, parsley and 1 tsp. of the Italian seasoning. Stir to combine. Add the ravioli and gently toss it with the ricotta mixture until the ravioli is completely coated.
Spread a small portion of the sausage and marinara sauce on the bottom of the casserole dish just to slightly coat it. Spread the ravioli mixture evenly into the dish. Pour the remaining marinara sauce over the ravioli mixture. Place the slices of mozzarella on top of the marinara sauce. Sprinkle the remaining Italian seasoning and grated parmesan over the mozzarella.
Cover the casserole dish with foil and bake for 35 minutes. (you may want to place the dish on a foil lined baking sheet to prevent any spills on the bottom of your oven). Uncover the casserole and bake for an additional 10 minutes.
Remove the casserole from the oven and let it sit for 5 minutes. Serve with a side salad and some crusty bread and butter.