Categories: Casserole, Italian, Main Dish, Pork
Ingredients
- salt
- 2 lbs frozen cheese ravioli
- 2 tablespoons olive oil
- 1 medium onion, minced
- 1 lb Italian sausage, casings removed (sweet or hot)
- 6 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon dried oregano
- 1 (28 ounce) can tomato puree
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 4 ounces whole-milk mozzarella cheese, shredded (1 1/3 c.)
- 1 ounce parmesan cheese, grated (1/2 c.)
Directions
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Adjust oven rack to the middle position; preheat oven to 400°.
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Bring 6 quarts of water to a boil in a Dutch oven over high heat.
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Stir in 1 tablespoon salt and the ravioli; cook, stirring occasionally, until completely tender, about 10 minutes.
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Drain pasta; return it to the pot, and toss with 1 tablespoon of the oil; set aside.
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Meanwhile, heat the remaining tablespoon oil in a large skillet over med-high heat until shimmering.
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Add in onion and 1/2 teaspoon salt; cook, stirring occasionally, until softened, about 5 minutes.
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Add in sausage; cook, breaking the meat into small pieces with a wooden spoon, until the meat loses its raw color but has not browned, about 5 minutes.
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Add the garlic, red pepper flakes, and oregano; cook until fragrant, about 30 seconds.
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Add the tomato puree and diced tomatoes; bring to a simmer and cook, stirring occasionally, until the flavors are blended, about 10 minutes.
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Add the cooked ravioli to the sauce and stir to combine.
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Pour the mixture into a 13 × 9 inch baking dish and gently press into an even layer.
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Sprinkle the mozzarella and Parmesan evenly over the top.
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Bake until the sauce is bubbling and browned, about 15 minutes.