Ravioli Casserole

READY IN: 55mins
Recipe by Cindy Lynn

I haven't made this one since my kids to old enough to know and love ravioli. I can't keep it in the cupboard long enough to put it together these days...lol. Hope you enjoy it and have better luck than I do at pulling the ingredients together long enough to have the thought reach the dining table! makes a 1 1/2 quart casserole

Top Review by Mimi Bobeck

If ravioli (Chef Boyardee) is one of your guilty pleasures, you will love this recipe, because it takes it a step forward. Adding mushrooms, green pepper, cheddar cheese, and sausage makes this recipe well worth waiting the extra 35 minutes for, (as opposed to just opening a can and microwaving it for 5 minutes).

Ingredients Nutrition

  • 1 (4 ounce) can sliced mushrooms
  • 2 (15 1/2 ounce) cans canned ravioli in tomato sauce
  • 12 cup catsup (or ketchup, your preferred brand)
  • 1 green pepper, diced
  • 1 cup cheddar cheese, grated
  • 1 lb link sausage, browned and drained


  1. Combine mushrooms, ravioli and catsup.
  2. Mix well.
  3. Place a layer of the ravioli-mushroom mixture in bottom of a lightly greased 1 1/2-quart baking dish.
  4. Cover with half the green pepper and half the cheese.
  5. Repeat layers ending with ravioli.
  6. Cover and bake for 30 minutes.
  7. Remove from oven.
  8. Arrange sausages over top.
  9. Return to oven and continue baking, uncovered, 10 minutes or until done.

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