Creamy White Ravioli Bake with Italian Sausage and Spinach
This creamy white ravioli bake layers Alfredo sauce, Italian sausage, spinach, and cheese for a cozy, semi-homemade weeknight dinner that’s ready in 30 minutes.
Ingredients
- 1 10–12 oz package butternut squash ravioli (or any filled ravioli – I used Wildgrain)
- 1 jar 15 oz Rao’s Alfredo sauce (or a homemade)
- 1 lb Italian sausage mild or spicy
- 2 cups fresh spinach roughly chopped
- 1 cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- ½ tsp garlic powder
- ¼ tsp black pepper
- Optional garnish: chopped parsley or red pepper flakes
Let's Make It
- Preheat the oven to 375°F.
- In a skillet over medium heat, cook the Italian sausage until browned and cooked through. Drain excess fat.
- Spray a 9x13 casserole dish with avocado oil or cooking spray. Spread a thin layer of Alfredo sauce on the bottom.
- Add a single layer of ravioli, followed by half of the sausage and spinach. Spoon more Alfredo sauce over the top.
- Repeat the layers, ending with Alfredo sauce, then sprinkle mozzarella and parmesan over the top.
- Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
- Let rest for a few minutes before serving. Garnish with parsley or a pinch of red pepper flakes if you like a little kick.