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Ingredients Jump to Instructions ↓

  1. 2 jars (26 ounces each ) meatless spaghetti sauce

  2. 1 can (14-1/2 ounces) diced tomatoes, drained

  3. 1/2 cup Burgundy wine

  4. 2 tablespoons brown sugar

  5. 3 garlic cloves, minced

  6. 2 pounds Italian turkey sausage links, casings removed

  7. 3/4 cup raisins

  8. 2 teaspoons Italian seasoning

  9. 1-1/2 pounds sliced fresh mushrooms

  10. 1 medium onion, chopped

  11. 2 eggs, lightly beaten

  12. 2 cartons (15 ounces each ) ricotta cheese

  13. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

  14. 1 cup grated Parmesan cheese

  15. 2 packages (24 ounces each ) frozen cheese ravioli, thawed

  16. 1 cup shredded Parmesan cheese

  17. 18 slices provolone cheese, cut in half

  18. 6 cups (24 ounces) shredded Monterey Jack cheese

  19. 5 large tomatoes, sliced

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, bring first five ingredients to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring often. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in raisins and Italian seasoning; add to sauce. In the same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In a large bowl, combine the eggs, ricotta, spinach and grated Parmesan cheese; set aside. In each of two greased 13-in. x 9-in. baking dishes, layer with 1-1/3 cups sauce, half of a package of ravioli, 1-1/3 cups sauce, 1/4 cup shredded Parmesan cheese, six half slices of provolone cheese, 1 cup Monterey Jack cheese and 2-1/2 cups spinach mixture. Top each with six half slices of provolone cheese, 1 cup Monterey Jack cheese, 1-1/3 cups sauce, remaining ravioli and sauce, 1/4 cup shredded Parmesan cheese, six half slices of provolone cheese, sliced tomatoes and remaining Monterey Jack cheese (dishes will be full). Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving. Yield: 2 casseroles (12 servings each).

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