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Inside-Out Ravioli Recipe

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With 10 children, I know the challenge of finding a recipe everyone will eat. But the whole family loves this spinach pasta.—Ethel Allbritton, Poplar Bluff, Missouri

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Inside-Out Ravioli Recipe

Prep: 25 min. Bake: 40 min. + standing

Yield: 8-10 Servings

25 40 65

Ingredients

1 pound ground beef
1 medium onion, chopped
1 teaspoon salt
1/8 teaspoon pepper
1 jar (14 ounces) spaghetti sauce
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (4 ounces) mushroom stems and pieces, drained
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 package (16 ounces) spiral pasta, cooked and drained
2 eggs, beaten
1/2 cup soft bread crumbs
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (6 ounces) shredded mozzarella cheese

Directions

In a large skillet, cook beef with onion, salt, pepper and garlic powder until the onion is tender; drain. Stir in the spaghetti sauce, tomato sauce, tomato paste and mushrooms. Bring to a boil; simmer, uncovered, for 10 minutes.
Combine the spinach, noodles, eggs, bread crumbs and cheddar cheese; place half in a greased 13-in. x 9-in. baking dish. Top with half of meat sauce. Repeat layers.
Cover and bake at 350° for 40-45 minutes or until hot and bubbly. Sprinkle with mozzarella cheese; let stand for 10 minutes. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 450 calories, 18 g fat (10 g saturated fat), 103 mg cholesterol, 877 mg sodium, 47 g carbohydrate, 5 g fiber, 27 g protein.

Originally published as Inside-Out Ravioli in Taste of Home October/November 1994, p14

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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