Creamy Ravioli Pasta Casserole Recipe With Alfredo Sauce Deserves Billionaire Status (8 Ingredients) Casseroles Pasta Pork Dinner High Protein Recipes Italian Recipes

Pasta. Casseroles. Two of my favorite things. Two other favorites things of mine are ravioli lasagna and a good creamy alfredo sauce, which was the inspiration for this rich (think Elon Musk rich), alfredo ravioli pasta casserole recipe. This cheesy ravioli casserole is ultra-satisfy and exemplifies comfort food.

The layers in this casserole recipe all come together to create a creamy, cheesy bite that will leave you excited for another. To make this pasta casserole for your family you will need just a handful of simple ingredients. Here is what you need to grab at the grocery store: Italian sausage, frozen cheese ravioli, fresh garlic, butter, heavy cream, Parmesan cheese, mozzarella cheese and dried Italian seasoning. If you want a little kick to the casserole, grab some crushed red pepper flakes, too.

The layered casserole is simple to prepare and bakes up in about 40 minutes in the oven. There is a little stovetop cooking involved, too, but it's so simple (preparing alfredo sauce and browning the sausage).

With Italian sausage, two cheeses, butter and heavy cream involved, this is a rich, high-protein and stick-to-your-ribs dinner. Because of that, I served mine with a salad on the side. Other side dishes that would work well with this Italian dinner are fresh vegetables like green beans, spinach or broccolini.

Cuisine: American / Italian
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8

Ingredients

• 1 pound Italian sausage, removed from casings if links
• 20 ounces (1 bag) frozen cheese ravioli
• 8 cloves garlic, minced
• 4 tablespoons butter
• 2 1/2 cups heavy cream
• 3/4 cup Parmesan cheese, grated
• 2 cups shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• crushed red pepper flakes, to taste (optional)

Here's how to make it: 

1. Cook the Italian sausage in a skillet until cooked through, about 5 minutes. Remove to a plate, leaving the drippings. (I like to use a potato masher to help break ground meat into smaller pieces as it cooks.)
2. Add the butter. Once melted, add the garlic and cook, stirring, 30 seconds.
3. Add the cream, Italian seasoning and crushed red pepper flakes, if using. Season with salt and black pepper. Stir to combine. (Because so many of the ingredients were already salty, I didn't add much additional salt. I did add black pepper.)
4. Bring to a simmer and cook, stirring often, until cream starts to thicken, about 3 to 4 minutes. (Chopped spinach would be delicious added to this casserole. Stir it into the alfredo sauce at the end of cooking to wilt.)
5. While the sauce simmers, cook the ravioli according to package directions. Drain.
6. Add the grated Parmesan to the alfredo sauce and stir until melted. Taste and adjust seasonings, if needed.
7. To assemble the casserole, put 1/3 cup of the alfredo sauce on the bottom of a 2-quart baking dish.
8. Top with half of the ravioli. (You could use other types of filled ravioli instead of cheese.)
9. Add half of the cooked sausage.
10. Pour on half of the alfredo sauce.
11. Top with half of the mozzarella cheese.
12. Repeat the layers. (Next time I will not put the last of the mozzarella on the top until the last 10 minutes of baking time to keep it cheesier.)
13. Cover the pan with aluminum foil.
14. Bake in a preheated 375-degree F oven for 30 minutes. Uncover and bake about 10 minutes more.
15. Let the casserole rest for about 10 minutes before serving.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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