Southern Living magazine, January 2010 issue
Here is another magazine clip I had that we'll be keeping in our line up..really fast and easy!
Grab the following ingredients........
½ lb. Italian ground sausage
1 (24 oz jar) tomato and basil pasta sauce
1 (6 oz) package fresh baby spinach, thoroughly washed
½ cup refrigerated pesto sauce
1 (25 oz) package frozen cheese-filled ravioli (Do Not Thaw)
1 cup shredded Italian six-cheese blend
Preheat oven to 375 F. Cook sausage until it crumbles well and is no longer pink. Drain well. Stir pasta sauce into sausage.
Chop spinach and toss with pesto in a bowl.
Spoon one third of sausage mixture (about ½ cup) into a lightly greased 11x 7 inch casserole dish. Top with half of spinach mix. Arrange half of ravioli over in single layer over spinach mixture.
Add the spinach pesto layer.....
Repeat layers once. Top with remaining sausage mixture.
Bake at 375 for 30 minutes. Sprinkle with shredded cheese, and bake 5 minutes more or until hot and bubbly.
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