Preheat the oven to 375°F. In a large skillet over medium heat, add a tablespoon of olive oil and cook Sweet Italian Sausage, breaking it into small crumbles, until browned and cooked through, about 10 minutes.
Reduce heat to low then add the marinara sauce and stir to combine. Allow to simmer for 5 minutes then remove from heat and stir in the chopped spinach and stir until wilted. Set aside.
In a bowl, stir together the ricotta, garlic powder, and fresh parsley until smooth and well combined.
Spread a layer of the sausage marinara across the bottom of a 9x13-inch baking dish. Add a layer of refrigerated ravioli, then spread spoonfuls of the ricotta mixture and mozzarella. [Italian sausage marinara sauce > ravioli > ricotta mixture > mozzarella]
Continue layering with the remaining sausage marinara, ravioli, ricotta mixture, and mozzarella, finishing with a generous layer of sauce then mozzarella on top.
Bake uncovered for 20-25 minutes, until the ravioli is heated through and the cheese is melted, bubbly, and lightly golden.
Sprinkle with freshly grated Parmigiano Reggiano and fresh parsley before serving. Enjoy!
