Ravioli Pizza Bake

Essentially this is a cross between high class Chef-Boy-Ardee and Lasaugna. None the less, its cheap, easy and a personal favorite of mine.

Food You Need:
1 - Package of Cheese Ravioli (frozen or fresh)
1 - Jar of Favorite Spaghetti Sauce
1 - Package of "Pizza Blend" or Mozzarella Cheese
1 - Package of Parmesan Cheese
1 - Deli-cut slices of Provolone Cheese
1 - Package of Pepperonis
1 - Package of Hot Italian Sausage

Cookware You Need:
1 - Casserole Dish
1 - Spoon
1 - Frying Pan
1 - Pasta Pan (if you bought frozen, you'll need to thaw it first, otherwise not needed)

Total Cost: $12 (without meat) $17 (with meat)
Total Time: 5 to Prep, 35 minutes
Serves: 4-6 in proportions described here
Left-overs: Amazing, I almost prefer left-overs to actual meal

To Get Started:
Pour a thin layer of your pasta sauce along the bottom of the casserole dish. If you are using fresh Pasta, take the raviolis and lay them in a flat layer on top of the pasta. If you are using fresh pasta, boil the pasta for just a few minutes before you start prepping. Pasta should be undercooked when you place it in the pan. Take your Mozzarella cheese and layer it on top of the ravioli, then pour some more sauce over top of those two. Make sure - even though the layer of sauce is thin, that every ravioli is covered evenly because this is how the pasta will finish cooking. No sauce will result in crunchy hard pasta, not what you want. Take the pepperonis and layer them over the top. Fit them close together to try to lock in the flavors of the "bottom layer".
On top of the raviolis, create another thin layer of mozzarella cheese. Again, create another layer of ravioli, cover it with shredded cheese, another layer of sauce, then throw your COOKED Italian sausage over the top. Use the layers of provolone cheese from your grocer's deli to create a small layer of cheese over the top. Set your oven to 375 degrees and cook for 18-26 minutes. Depending on the types of ingredients you used, times will vary, so check the pasta every few minutes after the 18 minute mark. You want the provolone to have a dark "toasted" look. When it is ready, remove from the oven, let sit for about 5 minutes, and serve!


You can throw a tiny bit of parmesan in each layer, but be careful to not use too much or the dish will be very salty. I do not recommend using parmesan in the bottom layers if you are using meats.