Tuesday, May 23, 2017

Baked Ravioli

Looking for a super easy and delicious dinner?! This is it! Bonus: You only dirty two dishes! Or, if your genius like Amanda, you'll only dirty one! 😉  I doubled this recipe for dinner on Mother's Day and it made 2 - 9x13 pans plus an 8x8 pan I threw in the freezer for later!

+ 1lb ground beef/venison*
+ 1C diced onion
+ 14oz spaghetti sauce
+ 14.5oz can diced tomatoes, drained (I use the kind with spices added)
+ 13oz package frozen cheese raviolli, thawed
+ 2C shredded mozzarella cheese (or more if you love cheese like I do)
+ 1TBSP grated parmesan cheese

+ optional, add mushrooms or spinach!

*omit meat to make vegetarian friendly. I like to make a double batch and do 1 with meat and 1 without! 

Preheat oven to 450°

Cook meat and onion in large skillet over medium-high heat until no longer pink. Drain grease. Stir in spaghetti sauce and tomatoes. (add spinach/mushrooms if desired and bring mixture to a boil before moving onto next step)

Spread a thin layer of mixture onto bottom of 11x7 baking dish. Arrange half of ravioli over sauce. Sprinkle with cheese. Make another layer (meat, ravioli, cheese). Cover with foil.

Bake for 30-45 minutes. Sprinkle parmesan cheese over the top before serving.

via original recipe

1 comment:

  1. mmm yes please! I haven't made anything Italian related in quite awhile!