Print Options

Back to Inside-Out Ravioli >

Include these items:

Select reviews >

Taste of Home Logo

Inside-Out Ravioli

Inside-Out Ravioli
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
8-10 ServingsPrep: 25 min. Bake: 40 min. + standing

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.
© Taste of Home 2013

2 of 2

Inside-Out Ravioli (continued)

Directions (continued)

  • Sprinkle with mozzarella cheese; let stand for 10 minutes. Yield:
  • 8-10 servings.
Nutrition 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013