Total Time
Prep 15 mins
Cook 40 mins

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 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

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.
Most Helpful

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).

Mimi Bobeck January 24, 2003

we really loved this! i left out the ketchup,since we arent tomato fans. other than that we followed the recipe. very good

tinkerbelle79 February 02, 2005

We can't get canned ravioli over here, well I haven't been able to find any anyways. I have been eyeballing this recipe for along time and finally decided to make it using refrigerated ravioli from the store. I also used a bottle of Ragu to make up for the tomato sauce. Other than that I followed the recipe exactly and was pleasantly surprised with the results. This was delicious. Thanks for a great recipe!

MarieRynr May 01, 2004