Ravioli Casserole

Ingredients

• 18 ounce buitoni® four cheese ravioli whole wheat refrigerated hot prepared
• 0.5 cup cooking wine dry white
• 0.5 cup chicken broth fat-free
• 16 ounces turkey sausage light sweet italian hot
• 2 cups mozzarella cheese shredded reduced-fat
• 2 tablespoons buitoni® freshly parmesan cheese shredded refrigerated
• 0.8 cup libby's® pumpkin 100% pure
• 15 ounce buitoni® roasted garlic marinara sauce refrigerated

Equipment

• bowl
• frying pan
• paper towels
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 350 degrees F.
2. Combine mozzarella cheese and Parmesan cheese in medium bowl.
3. Heat large, nonstick skillet over medium-high heat.
4. Add sausage; cook, stirring to break into pieces, until browned.
5. Transfer sausage to paper towel-lined plate to drain.
6. Add pumpkin, wine and broth to skillet; cook over medium heat, stirring frequently, until bubbly. Stir in sauce and sausage; heat through.
7. Layer ingredients as follows in ungreased 13 x 9-inch baking dish: 1/2 pasta, 1/2 sauce and 1/2 cheese mixture. Repeat layers. Cover with foil.
8. BAKE for 20 to 25 minutes or until cheese is melted.
9. Let stand for 5 minutes before serving.