1 ½ pound bulk Cudighi sausage (Italian can be substituted)
1 package cheese portions of ravioli (25 ounces)
15 ounces ricotta cheese
1 egg (lightly beaten)
1 teaspoon dried basil
½ teaspoon Italian Seasoning
40 ounces spaghetti sauce (just match jar or can size to come close)
2 cups Italian Shredded Cheese Blend
Preheat oven to 350F.
Cook ravioli according to package directions. Drain.
While the ravioli are cooking, in a medium-size bowl, mix together the egg, ricotta cheese, dried basil, and Italian seasoning until well combined.
In a large skillet cook and crumble the sausage until no longer pink inside. Drain if needed.
In a 13 x, 9 casserole dish spread 1 1/3 cups spaghetti sauce over the bottom. Layer with ½ of the sausage, and then ½ of the plates of ravioli, and then spread the ricotta cheese over the top. Spoon another 1 1/3 cup sauce over the ricotta cheese. Repeat the layers by adding the rest of the sausage, and then the plates of ravioli, topping with remaining spaghetti sauce.
Sprinkle the cheese over the top of the casserole, cover with aluminum foil, and bake for 30 minutes. Remove the aluminum foil and continue baking until cheese is melted.