This ravioli is one of those dishes that if you make a big pan and you don’t have a lot of people eating, you can freeze it and reheat it later. A lot of times when I know I am going to have to be out of town for work for a while, I will make one of these and freeze individual containers for the husband and kids. That way I know at least they have the option to eat something decent while I’m gone. There’s usually not any left when I get home so it must be good! Check out what they are saying about this recipe over at All Recipes:
“This was a wonderful dish. My kids and their company loved it!”
This is always a hit at my dinner table!
Ingredients
1 pound ground beef
1/2 (25 ounce) package frozen cheese ravioli
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 tablespoon grated Parmesan cheese
Instructions
Preheat the oven to 450 degrees F (230 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
Spread 1/3 of the sauce in the bottom of an 11×7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.
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Quick Tip: Feel free to add more cheese…you can never have too much!
Thanks again to All Recipes for this hearty and filling recipe.