Directions:
- Cook ravioli according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. In a small bowl, combine the ricotta cheese, egg, basil and Italian seasoning; set aside. Drain ravioli.
- Spoon 1-1/3 cups spaghetti sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the ravioli and sausage. Spoon ricotta mixture over sausage; top with 1-1/3 cups sauce. Layer with remaining ravioli and sausage. Spread remaining sauce over top; sprinkle with shredded cheese.
- Cover and bake at 350° for 30 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.86 Kcal (1352 kJ) | ||
| Calories from fat | 246.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.39g | 42% | |
|---|---|---|---|
| Cholesterol | 77.06mg | 26% | |
| Sodium | 874.3mg | 36% | |
| Potassium | 38.1mg | 1% | |
| Total Carbs | 5.16g | 2% | |
| Sugars | 0.43g | 2% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 14.9g | 30% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.4mg | 8% | |
| Calcium | 63.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 288.57 Kcal (1208 kJ) | ||
| Calories from fat | 220.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.48g | 42% | |
|---|---|---|---|
| Cholesterol | 68.87mg | 26% | |
| Sodium | 781.45mg | 36% | |
| Potassium | 34.05mg | 1% | |
| Total Carbs | 4.61g | 2% | |
| Sugars | 0.38g | 2% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 13.32g | 30% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.3mg | 8% | |
| Calcium | 56.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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