Easy Baked Ravioli Casserole
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an adopted recipe that I have changed slightly. Kids will love it.
- Ready In:
- 55mins
- Serves:
- Yields:
- Units:
12
People talking
ingredients
- 1 lb lean ground beef
- 1 teaspoon seasoning salt
- 1 teaspoon garlic powder
- 1 tablespoon black pepper
- 1 large onion, chopped
- 2 zucchini, grated
- 1⁄4 cup margarine
- 1 (28 ounce) jar three-cheese pasta sauce
- 1 (25 ounce) package portabella mushroom ravioli, cooked
- 1 (12 ounce) package shredded mozzarella cheese
directions
- In a large skillet, brown ground beef, until no longer pink, and drain.
- put it back into the large skillet, and add salt, pepper, and garlic powder.
- In a large saucepan, cook onion, and zucchini in margarinejust until tender crisp, and stir in spaghetti sauce.
- In a buttered 9x13 inch baking dish, spread 1/2 cup of sauce, layer 1/2 of ravoli,half spaghetti sauce, half beef, and half cheese.
- Repeat again except omit the cheese.
- Cover and bake at 350 degrees for 35 minutes.
- Uncover and sprinkle remaining cheese.
- Let stand 10 minutes before serving.
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RECIPE MADE WITH LOVE BY
@weekend cooker
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@weekend cooker
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"an adopted recipe that I have changed slightly. Kids will love it."
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I used your recipe to make my jarred spaghetti sauce better. And it was so much better. I'm finding that companies are selling their products in smaller ounces, which messes up alot of recipes out there if we are trying for perfection. Because I had a 24 oz jar of Ragu Traditional sauce I added 14.5 oz drained diced tomatoes. Mmm, turned it delish.Reply
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