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Mock Ravioli Recipe

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My Italian aunt makes homemade ravioli for special occasions. But when she has a taste for ravioli without all the fuss, this is the dish she prepares.—Marsha Ransom, South Haven, Michigan

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Mock Ravioli Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6-8 Servings

20 30 50

Ingredients

1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
3-1/2 cups spaghetti sauce
1 teaspoon salt
2 cups medium pasta shells, cooked and drained
1 package (10 ounces) frozen chopped spinach, thawed and drained
1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 eggs, beaten
1/2 cup vegetable oil

Directions

In a skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in spaghetti sauce and salt; set aside.
In a bowl, combine the pasta, spinach, cheeses, eggs and oil. Transfer to a greased 13-in. x 9-in. baking dish. Top with the meat sauce.
Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6-8 servings.

To quickly thaw frozen spinach, place it in a colander and rinse with warm water for 2 to 3 minutes. Drain thoroughly by squeezing out the water with your hands.

Nutritional Facts 1 serving (1 each) equals 472 calories, 28 g fat (8 g saturated fat), 95 mg cholesterol, 1,008 mg sodium, 34 g carbohydrate, 4 g fiber, 23 g protein.

Originally published as Mock Ravioli in Taste of Home Ground Beef Cookbook , p237

Full-Bodied Red Wine

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

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