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Preheat oven to 350.
In 10-inch skillet brown sausage, onion and garlic on medium heat, stirring occasionally. Cook until sausage is no longer pink, about 5 to 8 minutes. Drain excess fat. Stir in jar of marinara sauce.
In ungreased 9×13 pan, spread about 1 and half cups of the sausage marinara mixture across the bottom. Arrange half of the ravioli across the top of the sausage mix. Sprinkle evenly with one cup of Italian cheese.
Top the layers with the remainder of the ravioli, the rest of the sausage mixture and the remaining one and a half cups of cheese.
Cover with foil bake 45 minutes or until thoroughly heated. remove foil bake an additional 10 minutes or until cheese is melted.
Brown sausage, onion and garlic, as above, and mix in marinara sauce. Place in gallon zip bag and seal.
Add sauce bag to second bag with cheese in orginal package and ravioli. Zip and label. Freeze for up to three months. Thaw overnight and prepare in 9×13 pan as above.
Follow instructions above, cover baked casserole with foil, then double wrap with cling wrap. Freeze up to 3 months. To bake, thaw in refrigerator overnight. Remove plastic wrap, leave foil cover on. Bake 50 – 60 minutes at 350.