1

lb bulk Italian sausage

1/2

cup chopped onion

2

cloves garlic, finely chopped

1

jar (26 oz) Muir Glen™ organic Italian herb pasta sauce

1

bag (25 oz) frozen cheese-filled ravioli

2 1/2

cups shredded 5-cheese Italian cheese blend (10 oz)

1

Heat oven to 350°F. In 10-inch nonstick skillet, cook sausage, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in pasta sauce.

2

In ungreased 13x9-inch (3-quart) baking dish, spread 1 cup of the sausage mixture. Arrange half of the ravioli on top; sprinkle with 1 cup of the Italian cheese. Top with remaining ravioli, sausage mixture and remaining 1 1/2 cups cheese.

3

Cover with foil; bake 45 to 50 minutes or until thoroughly heated. Remove foil; bake 10 minutes longer or until cheese is melted. Let stand 15 minutes before serving.

4

To Freeze Baked Casserole: Cover baked casserole with foil, then in double layer of plastic wrap; label and freeze up to 3 months. To thaw and bake, thaw in refrigerator overnight or until completely thawed. Remove plastic wrap; leave foil cover on. Bake 50 to 65 minutes at 350°F until center is hot (165°F).