1 (32-ounce) jar
marinara sauce, store-bought or homemade
1 (14-ounce) can
crushed tomatoes
1 teaspoon
kosher salt
2 teaspoons
Italian seasoning
½ cup
heavy cream
1 (20-ounce) bag
fresh cheese ravioli
2 cups
grated mozzarella cheese
Minced fresh parsley, for serving
Method
Preheat the oven to 350°F with a rack in the center position.
Heat a large pot over medium-high heat. Add the sausage, onion, and garlic and cook, breaking up the meat with a wooden spoon, until the sausage is cooked through and onion is softened, about 10 minutes. Add the marinara, crushed tomatoes, salt, Italian seasoning, and heavy cream and cook, stirring, until fully incorporated, about 3 minutes. Stir in the ravioli until evenly distributed.
Transfer the pasta and sauce to a 9 x 13-inch baking dish. Evenly sprinkle with the mozzarella, then cover loosely with aluminum foil. Bake for 30 minutes, then remove the baking dish from the oven. Turn on the broiler. Return the baking dish to the oven, uncovered, and broil for about 3 minutes, or until the cheese is lightly browned and the sauce is bubbling. Let cool for 5 to 10 minutes.