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BackstoryOk, so I've literally never written down a recipe before in any format. I love to cook and don't measure but I'll try and ballpark here. Let's just say I'll never be a baker, lol!
So, this recipe is supposed to be "easy" because you don't have to cook the pasta but there's one element that is somewhat time consuming. Well two, actually because I made my sauce homemade because I don't care for the jarred stuff but I'm sure it would be fine for this. Whenever I use jarred stuff, I soup it up a bit with extra sauteed onions and garlic anyway.
So, here's the ingredients, pardon me if i don't get the order right. Remember, I'm not good at writing these and again, am ballparking stuff so don't be too hard on me. Gonna sound very amateur: Feedback on writing style is appreciated!
- Foil pan that's around 9x14 and at least 4 inches deep
- 1 1/2 lbs sausage (turkey or regular)
- 1 1/2 cup coursely chopped roasted red pepper (jarred is fine, but i roasted mine over charcoal the day before)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil (double or triple up if fresh)
- About 3 cups marinara
- Enough frozen ravioli (square) for two layers in a 14x9 pan. (I think I used Cento, which i recommend because it's the small square ones but they're all attached so you don't even have to lay out individual ravs, just put the whole sheet down.)
- 2 lbs shredded mozzarella
- 6 oz parmesan or romano cheese
- Cook sausage in frypan, breaking it up and crumbling as you go. Once cooked, remove from heat and mix in chopped red pepper, thyme, oregano, basil and set aside.
- Pour 1 cup marinara in bottom of foil pan
- Put one sheet of ravioli on top of marinara
- Spread sausage mixture evenly over ravioli layer
- Sprinkle half the shredded mozzarella over sausage layer
- Sprinkle half the parmesan (or romano) over mozzarella
- Put other sheet of ravioli over the mozz/parmesan layer
- Pour on remaining sauce, making sure to cover all the exposed ravioli
- Sprinkle remaining mozzarella over sauce
- Sprinkle remaining parmesan (or romano) over mozzarella
- Cover tightly with non stick foil and bake in an oven pre-heated to 375 for 1 hour.
- Let sit at least 20 minutes before serving.
- Feedback on writing style is appreciated!