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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
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6-8 servings


  • 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

Nutritional Facts

1 each: 472 calories, 28g fat (8g saturated fat), 95mg cholesterol, 1008mg sodium, 34g carbohydrate (9g sugars, 4g fiber), 23g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Mock Ravioli in Taste of Home Ground Beef Cookbook 1999, p237

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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