This sounded so good, and looked so easy, I had to try it. I found the recipe in a recent Rachel Ray magazine, but instead of being an original 30 Minute Rachel Ray special, it was emailed by a reader in New York. Here are the original recipe ingredients, followed by my changes. They are both delicious, fast and easy! I'm definitely going to make this during the holidays for a non-turkey company dinner.
1 lb. Spicy Italian Sausage
1 head of escarole, chopped
1 (24 oz.) jar tomato sauce
1 (9oz.) package fresh cheese ravioli
16oz. Shredded mozzarella
My Changed-Up Recipe
1 T extra virgin olive oil
1 large sweet onion, chopped
1 lb. Hot Italian Sausage
4 slices thick, meaty bacon, chopped
3 garlic cloves, chopped
1 (12 oz.) package large mushroom slices
1 (9 oz.) bag fresh spinach
Salt to taste
1 (24 oz.) jar pasta sauce (I used Emeril's Tomato Basil)
1 (24 oz.) package fresh three cheese Ravioli
5 cups shredded mozzarella
Preheat oven to 350°.
Saute onion in olive oil over medium heat. Add Sausage and cook until browned. Drain excess oil from sausage and onion and set aside.
Add chopped bacon to pan, and saute until browning. Add garlic, stir around for about 30 seconds and then add mushrooms. Cook just until mushrooms begin giving off liquid. Don't cook all the way. Add spinach and toss with tongs until spinach is wilted. Remove from heat.
In greased 9 x 13 inch casserole, begin layering. Add half the tomato sauce, cover with half the raviolis in a single layer, then half sausage, spinach and cheese. Repeat layers.
Bake for about 45 minutes, or until bubbling all the way through. Let rest for 10 minutes before serving.