Traditional pasta typically requires a lot of ingredients and takes hours to prepare, particularly when made from scratch. My family enjoys the layers of thick delicious soup, milky mozzarella, and delicate noodles all topped with more butter, but they also adore simple shaken marinara and store-bought ravioli with the same enthusiasm. I started riffing on the folded pasta dish by replacing the spaghetti noodles and ricotta with new cheese ravioli after receiving numerous requests for spaghetti on weeknights. One of my mother’s most requested dinner recipes is now this 4-ingredient pasta pasta. The concept is straightforward: arrange cheese ravioli in different layers of pasta sauce in a baking dish, then top the entire point with cheese. I started adding European sausage to the sauce a few years ago to increase the flavor and extend the family-sized package of ravioli that my children were snoozing all the time. Most of the baking is hands-off because the pasta only cooks after the entire dish cooks in the oven ( no need to cook ). The end result is a dish that is approachable for a Wednesday of the school year but has all the tastes of slow-cooked Sunday lasagna. Simply Recipes / Meghan Splawn How To Make My 4-Ingredient Ravioli Lasagna To make six to eight servings, you’ll need: Nonstick spray1 pound mild Italian sausage 1 ( 24-ounce ) jar marinara sauce 1 ( 20-ounce ) package fresh cheese ravioli, such as Buitoni or Rana 1 cup shredded Italian cheese blend Heat the oven to 400°F. Coat a 9×13-inch roasting dish with nonstick spray. Heat a large skillet over medium-high temperature. Put the bacon and make, breaking it up with a spoon and stirring constantly, until cooked through, about eight moments. Add the pasta sauce and prepare until warmed through, two hours long. For two to three minutes, let the dish great completely. Spread a third of the ravioli in a single layer on top of the prepared pan by spreading 1/2 bowl of the pork mixture. Continue combining the bacon sauce mixture and the ravioli, creating three layers of the ravioli and the sauce’s last layer. Roman cheese combination has a sprinkling sound. Cover the food with foil and bake for 30 days. Remove the sheet and cook for an extra 10 to 15 minutes, until the sauce is sparkling and the butter is lightly browned. Since the oven is already heating up ( broccoli or green beans in my house ), I typically serve this lasagna with roasted vegetables, but a green salad and garlic bread would be a perfect pairing. After making this key lasagna hundreds of times, I’ve discovered that a large portion of the taste of this dish is produced at the local grocery store. Rao’s standard pasta is popular with my family, but you can also use your favorite arrabbiata sauce or roasted garlic marinara. With a bottle of italian sauce, you could actually make a quicker move. This formula also works just as well with freezing pasta, but they are also simple to find and cook a little faster. Do n’t boil the frozen ravioli—they can thaw slightly on the counter while you cook the sausage. Next, create the spaghetti as directed. Bake for 30 minutes covered and then bake uncovered for 20 minutes ( five additional minutes ), and enjoy. This spaghetti can also be prepared three days in advance. Before making the pasta, allow the bacon and sauce a few more minutes to cool down and cover the entire pan before refrigerating it. Remove the food from the kitchen while the range is preheating, and bake as directed.

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