Mushroom Ravioli and Sausage Casserole
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 680
- Total Fat
- 34 grams
- Saturated Fat
- 17 grams
- Cholesterol
- 115 milligrams
- Sodium
- 1593 milligrams
- Carbohydrates
- 67 grams
- Dietary Fiber
- 8 grams
- Protein
- 30 grams
- Sugar
- 15 grams
- Total: 40 min
- Active: 40 min
Ingredients
Kosher salt
3 tablespoons unsalted butter
1 onion, finely chopped
10 ounces white mushrooms, thinly sliced
Freshly ground pepper
6 ounces mild Italian sausage, casings removed
3 cloves garlic (2 thinly sliced, 1 grated)
2 teaspoons fresh marjoram, chopped
1 28-ounce can crushed tomatoes
2 10-ounce packages refrigerated mushroom ravioli
1 cup shredded mozzarella cheese
1/4 cup breadcrumbs
1 tablespoon chopped fresh parsley
Directions
- Preheat the broiler. Bring a large pot of salted water to a boil. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, mushrooms, 1/4 teaspoon salt and a few grinds of pepper. Cook until the vegetables are beginning to brown, 5 to 8 minutes. Add the sausage and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the sliced garlic and marjoram and cook until softened, 1 more minute. Add the tomatoes and 1/4 cup water, bring to a simmer and cook until the vegetables are tender and the sauce has thickened slightly, about 6 minutes.
- Meanwhile, cook the ravioli in the boiling water as the label directs. Reserve 1/4 cup cooking water, then drain. Add the ravioli and the reserved cooking water to the sauce; stir to coat. Transfer half of the ravioli and sauce to a 9-by-13-inch broiler-proof baking dish. Sprinkle with 1/2 cup mozzarella. Top with the remaining ravioli, sauce and mozzarella.
- Meanwhile, microwave the remaining 1 tablespoon butter in a small microwave-safe bowl until melted. Stir in the grated garlic and breadcrumbs; season with salt and pepper. Sprinkle over the baked ravioli and broil until browned on top, about 2 minutes. Top with the parsley.