Italian Sausage Ravioli Bake

It's been so long since I've actually felt like cooking. Oh, we're not starving and there have been meals on the table, but I've not felt that joy in the kitchen for quite some time.

As I've been processing everything that's happened over the past year, though, that healing is drawing me back to the things I love. Instead of just deleting the recipes that show up in my email inbox like I normally would, last week I opened one of them. This lovely (and simple) ravioli bake was in there, and I couldn't resist. 

I'd much rather have ground sausage than ground beef any day, so that sealed the deal. And we loved it!

The recipe below is just how I fixed it. Next time I would use a thicker pasta sauce so it would be heartier, and I'd like a meat-filled ravioli to make it a little more substantial. After you try it, let me know what you loved and if you'd make any other substitutions.

Ingredients:
1 1/2lb bulk Italian sausage
2 Tbsp minced garlic
2 24oz jars chunky pasta sauce
1 32oz bag frozen ravioli
1 10oz bag shredded Italian cheese blend

1. Preheat oven to 350 degrees. Lightly spray a 13x9-inch baking dish with nonstick spray.

2. In a cast iron skillet, brown the sausage with the minced garlic. Drain and stir in the pasta sauce, heating through.

3. Spoon just enough meat and sauce to cover the bottom of the baking dish. Layer half the ravioli on the sauce, then cover with half the shredded cheese. Finish with the remaining ravioli, the meat sauce, and top with the cheese.

4. Cover with foil and bake at 350 degrees for 45 minutes. Uncover and bake an addition 10-15 minutes, until the cheese is melted and browned. Let stand 10 minutes before serving.

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