Cheesy Sausage Ravioli Bake with Ciabatta Toast

This crowd-pleasing Italian-style oven bake requires little prep and next to no cleanup! Let your oven do the work and savor tender fresh tomato and ricotta-filled ravioli, bright basil pesto and a velvety cream sauce under a blanket of cheesy golden-brown mozzarella.

Serve with buttery ciabatta toast for that crispy crunch you’re craving. It’s the perfect weeknight dinner that feels like a special treat.

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Ingredients

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

9 ounce Fresh Tomato Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce. Dice tomatoes into ½-inch pieces. Gently separate ravioli. Coat an oven-safe baking dish with nonstick cooking spray.
2. In the prepared dish, combine cream sauce base, pesto, ¼ cup water and pepper. Add tomatoes and ravioli; stir until coated. Sprinkle evenly with mozzarella.
3. Lightly coat a large piece of aluminum foil with nonstick cooking spray. Cover dish tightly with foil, coated side down. Bake on middle rack until ravioli are tender, 20-25 minutes.
4. When ravioli bake is almost done, halve and toast ciabatta until golden brown. Immediately spread with 1 tablespoon butter; cut ciabatta in half on a diagonal.
5. Remove and discard foil from ravioli bake (careful-watch out for steam!). Return to middle rack and continue to bake, uncovered, until cheese is browned, about 5 minutes. Taste and season with salt and pepper if desired. Divide ravioli bake between shallow bowls and serve with ciabatta toast on the side.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute Italian pork sausage with chicken or turkey sausage or even use a plant-based sausage for a vegetarian version.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I prepare this dish ahead of time?

You can assemble the dish (without baking) up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding a few extra minutes if needed.