Easy Baked Ravioli Casserole
photo by Ashley Cuoco
- Ready In:
- 55mins
- Ingredients:
- 10
- Yields:
-
1 casserole
- Serves:
- 4-6
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.
Reviews
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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.
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Hearty, easy casserole that comes out something like a cross between lasagne and ravioli. Great tasting and filling at the time, and reheats nicely for lunch the next day! We cut back on the onion (personal preference) and added sliced pepperoni on top, just under the cheese. Made for PRMR, March 2009.
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Tweaks
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Very tasty, very easy and quite quick to prepare even though I'd doubled the recipe. I used spinach and ricotta ravioli (just couldn't get hold of mushroom ravioli at the time) and a mushroom pasta sauce. I used unsalted butter instead of margarine (personal preference), added 2 cups of fresh mushrooms and 3 cloves of minced garlic (instead of garlic powder) and added some rosemary, sage and thyme when adding the pasta sauce to the vegetables. Thank you for sharing this delicious and versatile recipe, weekend cooker. Since we thoroughly enjoyed this, when my freezer supply runs out, I'll certainly be making some more. Made for 1-2-3 Hit Wonders.
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I loved this, but I did make some changes. I used italian sausage instead of ground beef, and couldn't find portabella mushroom ravioli, so I used 3 cheese. Next time I am going to decrease the black pepper a little. **Just a note....this is better the second day! Sort of like a good marinara is better after it sits.**
RECIPE SUBMITTED BY
weekend cooker
United States
<p>Hello everyone, My name is Doug and I am the host of I recommend tag.I am in my early 40's, I am married, with two children. Michael 14, and katherine 10 . I started to learn to cook, after I got married, when my wife started working nights, and I couldn't get around because I had my entire left leg rebuilt. I just completed remodeling my entire house, and am very active at volunteering at my childrens schools.<br />Rating System <br />5 stars- Outstanding (4 out 4 ) in family enjoyed. <br />4 stars - Very good (3 out of 4) in family enjoyed. Will make no adjustments. <br />3 stars - good, might consider an adjustment <br />2 stars- Okay- will make adjustment <br />1 star- debatable I will make again, would with right adjustment <br />0 stars - Will not attempt again.</p>