Cook sausage in a sauce pot or 3 quart frying pan until no longer pink, drain.
Pour the marinara sauce and diced tomatoes in with the drained sausage, heat until it is hot.
Spread about 1 cup of the sauce/sausage mixture over the bottom of a 13x9 inch casserole dish.
Layer:Arrange half of the raviolis over the sauce.Spread about 2 cups sauce over the raviolis.Sprinkle about 1 cup of cheese over the sauce.
Repeat the layers and cover with foil.
Bake at 350° Fahrenheit for 40-50 minutes. Check the temperature at 40 minutes. In the middle of the casserole it should be at least 160 degrees when ready.
Allow to rest about 10 minutes before serving. Enjoy!
Notes
Nutritional values and serving sizes are estimated.Different packages of raviolis are different weights, try to get one close in weight. Also we use medium sized raviolis, if you use the small ones they may cook a little faster. Check at the 30 minute mark for small raviolis.Sausage is optional and if you choose to leave it out, you do not need to adjust other ingredients.Cheese can be fresh shredded or bagged shredded cheese. Fresh does melt better, but this baked ravioli is delicious with the bagged too.