Get a jumpstart on a delicious casual dinner. Make a pasta casserole the day before and tuck it in the fridge for next-day baking.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h30m
Yield 8
Number Of Ingredients 5
Steps:
- In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain.
- In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/2 cup of the pasta sauce. Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli. Sprinkle evenly with 1 1/2 cups sausage and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and sausage.
- Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
- Heat oven to 350°F. Bake covered 45 minutes. Remove foil; sprinkle with remaining 1 1/2 cups mozzarella and the Parmesan cheese. Bake about 15 minutes longer or until cheese is melted and lasagna is hot in center. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 500, Carbohydrate 49 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 11 g, TransFat 0 g
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