Baked Ravioli
Baked Ravioli
2 tbsp. olive oil
1 (29 oz.) tomato sauce
24 pieces of Four-Cheese Ravioli
1 oz. grated Romano cheese
14 oz. Meatballs (thawed and finely chopped)
5 oz. shredded mozzarella cheese
Preheat oven to 400 degrees. Grease a baking pan and spread 5 oz. of tomato sauce in pan. Place a layer of 12 ravioli in the pan, flat side is up, on the sauce. Spread 12 oz. of tomato sauce over the ravioli and cover with half of the Romano cheese, half the meatballs and 2 oz. shredded mozzarella; pat down lightly. Repeat this procedure, saving 1 oz. of mozzarella for the top; pat down again and cover with aluminum foil. Bake for 1 hour until mozzarella is melted on top and dish heated all the way through. Serve hot.
*Johnna’s tip: Try Spinach Ravioli or Ravioli with beef filling. This recipe is meant to fulfill that lasagna craving in you, so you might even intertwine some Ricotta cheese in with the tomato sauce. Oooo and a sprinkle of Red Pepper Flakes will add just the right kick;-)
2 tbsp. olive oil
1 (29 oz.) tomato sauce
24 pieces of Four-Cheese Ravioli
1 oz. grated Romano cheese
14 oz. Meatballs (thawed and finely chopped)
5 oz. shredded mozzarella cheese
Preheat oven to 400 degrees. Grease a baking pan and spread 5 oz. of tomato sauce in pan. Place a layer of 12 ravioli in the pan, flat side is up, on the sauce. Spread 12 oz. of tomato sauce over the ravioli and cover with half of the Romano cheese, half the meatballs and 2 oz. shredded mozzarella; pat down lightly. Repeat this procedure, saving 1 oz. of mozzarella for the top; pat down again and cover with aluminum foil. Bake for 1 hour until mozzarella is melted on top and dish heated all the way through. Serve hot.
*Johnna’s tip: Try Spinach Ravioli or Ravioli with beef filling. This recipe is meant to fulfill that lasagna craving in you, so you might even intertwine some Ricotta cheese in with the tomato sauce. Oooo and a sprinkle of Red Pepper Flakes will add just the right kick;-)
Picture source: http://allrecipes.com/Recipe/Beefy-Baked-Ravioli/Detail.aspx
Category: baked, cultural cooking, main dish
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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