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1
Preheat the oven to 375u00b0 F.
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2
Spray a 2.5-quart casserole dish with nonstick cooking spray. Set aside.
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3
Microwave the ravioli according to package directions and transfer to a large mixing bowl. Discard the plastic containers.
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4
Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the turkey sausage. Cook for 5-6 minutes, breaking up the sausage with a rubber spatula, until it is nicely browned. Use a slotted spoon to transfer the sausage from the skillet to the mixing bowl of ravioli. Do not drain the skillet.
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5
Return the skillet to the heat and add the mushrooms and bell peppers. Saute for 6-7 minutes, until the peppers have softened and the mushrooms are shrunken and browned. Add the garlic and Italian seasoning. Cook for a minute longer, until fragrant.
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6
Transfer the vegetable mixture to the mixing bowl with the ravioli and turkey sausage. Add half of the chiffonade basil leaves. Use a rubber spatula to stir everything together until thoroughly mixed.
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7
Pour the ravioli into the prepared casserole dish. Sprinkle the shredded cheese evenly on top.
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8
Transfer the casserole dish to the middle rack of the preheated oven.
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9
Bake the ravioli for 25 minutes, until the cheese is melted and lightly browned, and the dish is bubbling at the edges.
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10
Remove the ravioli from the oven. Allow to rest for 10-15 minutes beforeserving. Garnish with the remaining basil, and enjoy.
