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Mock Ravioli

 Mock Ravioli
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
6-8 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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.

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Mock Ravioli (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.