This baked ravioli casserole combines frozen cheese ravioli, browned Italian sausage, creamy alfredo sauce, and fresh spinach in a single pan. It bakes until golden and bubbly, delivering rich, indulgent comfort food in under 45 minutes.
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Preheat your oven to 375°F (190°C).
Grease a square casserole dish with cooking spray.
Spread a thin layer of alfredo sauce on the bottom of the dish.
Arrange a single layer of frozen ravioli over the sauce.
Top the ravioli with the cooked and crumbled Italian sausage, followed by the chopped sun-dried tomatoes.
Add a layer of fresh spinach, then pour over more alfredo sauce.
Sprinkle with about half of the shredded Italian cheese blend and some of the grated Parmesan.
Repeat the layers: add the remaining frozen ravioli, top with the rest of the alfredo sauce, and finish with the remaining shredded cheese.
Cover the casserole dish tightly with aluminum foil.
Bake for 45 minutes, then remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
Let the casserole stand for about 10 minutes before serving.
Garnish with fresh chopped parsley, if desired, and serve.
Store covered in the refrigerator for up to 3 days. Reheat covered at 350°F for 15-20 minutes until warmed through.
Yes, but add fresh ravioli in the last 15 minutes of baking to prevent mushiness. Frozen ravioli can go directly into the casserole without thawing.
Yes. Assemble the casserole, cover with foil, and refrigerate up to 24 hours. Add 5-10 extra minutes to baking time if starting from cold.
Ground beef, ground turkey, or crumbled pancetta work well. Use the same quantity and cook until browned before layering.
Yes, use 1.5 cups Italian blend and 2 tablespoons Parmesan for a lighter dish. The casserole will still be creamy from the alfredo sauce.
