ook this portion of the recipe. I use a medium low
wenty four depending on your ravioli cutter size - I get
ntil well blended.
Spray lasagna pan with olive oil spray
Take leftovers from recipe #30505 and recipe #239635, put in saucepan and
lace 1/2 of the ravioli in a greased 8x8 glass
Preheat oven to 375.
Brown ground beef with the chopped onion. Drain.
Pour in the spaghetti sauce and garlic powder, simmer for 5 minutes.
Cover the bottom of a 9x13 baking dish with a small amount of the sauce mixture, place ravioli in a single layer on top of the sauce. Now spread some sauce over the ravioli and sprinkle some mozzarella on top. Keep layering like this as you would layer lasagna, finishing with sauce.
Sprinkle some parmesan cheese on top, just a small amount.
Bake uncovered for 1 hour.
ooker; add a layer of ravioli. Ladle another layer of meat
Preheat oven to 375 degrees.
Spread thin layer of sauce in 9 x 13 pan.
Add half the ravioli in a single layer, half the spinach, half the marinara, and half the mozzarella.
Repeat layers.
Top with Parmesan.
Cover pan with foil, Bake for 35 minutes. Uncover and bake for 15 minutes more, until cheese is melted and pasta is cooked.
Let stand at least 5 minutes before serving.
squeeze spinach dry.
Combine ravioli, drained tomatoes and Italian seasoning
ayer of frozen cheese filled ravioli over sauce;
drizzle 3
until thickened.
Meanwhile, cook ravioli in a large saucepan of
lended.
Meanwhile, cook the ravioli according to the package directions
Cook lasagna noodles according to package directions
In 9x13-inch dish spread a little bit of sauce at bottom (to prevent sticking).
Put on ravioli, as many as will fit without being\"tight\".
Put on more sauce and then cheese.
Repeat until all ravioli is gone.
Bake at 375 for 20-30 minutes.
(I usually have three layers of about 15 ravioli in each layer.) It can be frozen also.
Heat oven to 350 degrees F.
Coat a 13-by-9 inch baking dish with cooking spray and spoon in a third of the sauce.
Arrange 12 ravioli on top and scatter the spinach over them.
Top with half of each cheese.
Cover with another layer of ravioli and the remaining sauce and cheese.
Cover with foil and bake 25 minutes.
Uncover and bake 5 to 10 minutes more or until bubbly.
In 9x13-inch dish spread a little bit of sauce at bottom (to prevent sticking).
Put on ravioli, as many as will fit without being\"tight\".
Put on more sauce and then cheese.
Repeat until all ravioli is gone.
Bake at 375 for 20-30 minutes.
Brown ground beef and onion, drain. Add brown sugar and spaghetti sauce and heat through.
Spoon a thin layer of sauce over the bottom of a sprayed slow cooker. Add a single layer of frozen ravioli (do not thaw). Cover with half the remaining sauce, then half the cheese. Repeat layers (you will probably have a few ravioli left over).
Cover and cook on high 3 to 4 hours or until very hot and cheese has melted. Makes 8 to 10 servings.
auce, heat throughout.
Cook Ravioli as directed on package while
ish.
Top with 20 ravioli, flat sides up and just
Combine spaghetti sauce and water in a large skillet. Bring to a boil.
Stir in ravioli. Cover and cook for 5 minutes.
Combine beaten egg with ricotta and parmesan cheeses. Spoon on top of ravioli.
Cover and cook on low for about 10 minutes.
Remove from heat.
Add grated cheddar and cover until cheese is melted.