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Baked Ravioli With Chicken Sausage

Baked Ravioli With Chicken Sausage
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Serves 4| Hands-On Time: | Total Time:


  • 16 to 18 ounces fresh or frozen cheese ravioli
  • 1 tablespoon olive oil
  • 6 ounces fully cooked chicken sausage links, sliced
  • 2 cups marinara sauce
  • 1 cup grated mozzarella


  1. Heat oven to 400° F. Cook the ravioli according to the package directions, drain, and return them to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until brown, 2 to 3 minutes.
  3. Toss the ravioli with the marinara sauce and sausage and transfer to a shallow 2-quart baking dish.
  4. Sprinkle with the mozzarella and bake until bubbling and beginning to brown, 15 to 20 minutes.
By February, 2010

Nutritional Information

  • Per Serving
  • Calories 618Calories From Fat 235
  • Fat 26g
  • Sat Fat 12g
  • Cholesterol 117mg
  • Sodium 1581mg
  • Protein 30g
  • Carbohydrate 65g
  • Sugar 15g
  • Fiber 4g
  • Iron 4mg
  • Calcium 337mg
What does this mean? See Nutrition 101 .

Quick Tip

Casserole dish by Sophie Conran
The unbaked casserole can be refrigerated for up to 2 days or frozen for up to 3 months. Bake as directed (thawing the casserole, if frozen), allowing an additional 5 to 10 minutes. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.