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Nutrition Facts
Serving Size 1 (229g) Recipe makes 4 servings The following items or measurements are not included below: canned ravioli in tomato sauce
Calories 417
Calories from Fat 276		(66%)
Amount Per Serving		%DV
	Total Fat 30.7g	47%
	Saturated Fat 11.6g	58%
	Monounsaturated Fat 11.8g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 112mg		37%
Sodium 1087mg		45%
Potassium 546mg		15%
Total Carbohydrate 10.2g		3%
	Dietary Fiber 0.9g	3%
	Sugars 8.2g
Protein 25.7g		51%
detailed view... how is this calculated?

Ravioli Casserole

Recipe #43198 | 55 min | 15 min prep

⁽³⁾ RATE IT NOW Print Recipe

By: Cindy Lynn
Oct 14, 2002

I haven't made this one since my kids to old enough to know and love ravioli. I can't keep it in the cupboard long enough to put it together these days...lol. Hope you enjoy it and have better luck than I do at pulling the ingredients together long enough to have the thought reach the dining table! makes a 1 1/2 quart casserole

SERVES 4 -6 , 1 casserole (change servings and units)

Ingredients

1 (4 ounce) can sliced mushrooms
2 (15 1/2 ounce) cans canned ravioli in tomato sauce
1/2 cup catsup (or ketchup, your preferred brand)
1 green pepper, diced
1 cup cheddar cheese, grated
1 lb link sausage, browned and drained

Directions

1
Combine mushrooms, ravioli and catsup.
2
Mix well.
3
Place a layer of the ravioli-mushroom mixture in bottom of a lightly greased 1 1/2-quart baking dish.
4
Cover with half the green pepper and half the cheese.
5
Repeat layers ending with ravioli.
6
Cover and bake for 30 minutes.
7
Remove from oven.
8
Arrange sausages over top.
9
Return to oven and continue baking, uncovered, 10 minutes or until done.

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Featured Reviews for This Recipe

From: tinkerbelle79

On Feb 2, 2005

we really loved this! i left out the ketchup,since we arent tomato fans. other than that we followed the recipe. very good

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From: Tasty Tidbits

On May 1, 2004

We can't get canned ravioli over here, well I haven't been able to find any anyways. I have been eyeballing this recipe for along time and finally decided to make it using refrigerated ravioli from the store. I also used a bottle of Ragu to make up for the tomato sauce. Other than that I followed the recipe exactly and was pleasantly surprised with the results. This was delicious. Thanks for a great recipe!

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From: Mimi Bobeck

On Jan 24, 2003

If ravioli (Chef Boyardee) is one of your guilty pleasures, you will love this recipe, because it takes it a step forward. Adding mushrooms, green pepper, cheddar cheese, and sausage makes this recipe well worth waiting the extra 35 minutes for, (as opposed to just opening a can and microwaving it for 5 minutes).

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