Monday, September 10, 2007

Ravioli Lasagna


Ingredients:
2 cups light chunk style spaghetti sauce
1 ( 9oz) pkg. refrigerated meat or cheese filled ravioli
1 beaten egg
1 ( 15 oz) carton ricotta cheese
1/4 cup romano or parmesan cheese
1 ( 10 oz) pkg. froz. chopped spinach, thawed and drained

Directions:In 10 inch skillet combine spaghetti sauce and 1/3 cup water, bring to boiling. Stir in ravioli, cover, cook over medium heat about 5 min or till ravioli are nearly tender, stirring once.Stir together the egg, ricotta cheese, and romano or parmesan cheese. Dot ravioli with spinach. Spoon ricotta mixture atop. Cover and cook over low heat about 10 min more. or till ricotta layer is set and pasta is just tender.

I got this recipe from Full Bellies, Happy Kids. It's good but I tweaked mine a bit. I used 4 cheese ravioli but added meat to my spaghetti sauce (Josh prefers meat in his sauce). Next time I won't use as much spinach- it was a bit overpowering. And I add mozzarella cheese to the top at the end and then put the lid back on so it melts from the heat. Overall good meal though and a change on the traditional ravioli and also healthy with the spinach in there.

1 comments:

Stevens girl September 11, 2007 at 8:22 AM  

I'm going to have to try this, I always have the frozen spinach and ravioli's in my freezer. Our family really likes ravioli's. Thanks for sharing your recipe.

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