Do-Ahead Sausage Ravioli Casserole

This originally came from a Betty Crocker softcover #190. It has to be prepared at least 8 hours before dinner, so you'll have plenty of clean-up time before the guests arrive! The prep time does not include the 8 hrs. fridge time.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1 1⁄4 lbs bulk Italian sausage
• 1 (26 ounce) jar  pasta sauce (Prego,Ragu,etc)
• 1 (25 ounce) package  frozen  cheese ravioli
• 2 1⁄2 cups  shredded mozzarella cheese (10 oz)
• 2  tablespoons  grated parmesan cheese

Directions

1. Cook the sausage in a 10-inch skillet until no longer pink.
2. Drain the grease.
3. Spread 1/2 cup of pasta sauce in an ungreased 13x9x2" baking pan.
4. In the pan, arrange a single layer of the ravioli over the sauce.
5. Evenly pour another 1 cup of sauce over the ravioli.
6. Sprinkle 1 1/2 cups of the sausage over this, then 1 cup of the mozzarella on top of the sausage.
7. Repeat layers with remaining ravioli, sauce and sausage.
8. Cover pan tightly with aluminum foil and refrigerate at least 8 hours, but no longer than 24 hours.
9. When ready to bake, preheat the oven to 350 degrees Fahrenheit and bake covered for 45 minutes.
10. Remove the foil and sprinkle with remaining 1 1/2 cups mozarella and the parmesan cheese.
11. Bake for another 15 minutes until cheese is melted.
12. Let stand 10 minutes before cutting and serving.