Upside Down Ravioli

Submitted by CookingONTheSide

"You could substitute Italian sausage for the ground beef. Recipe is from Barilla."

 

• Ready In: 1hr 4mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 8 ounces jumbo pasta shells
• 1 lb lean ground beef
• 2 tablespoons extra virgin olive oil
• 1 (6 ounce) bag Baby Spinach, chopped
• 1 cup onion, finely chopped
• 1 garlic clove, minced
• 1 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1⁄8 teaspoon ground nutmeg
• 1 egg
• 1⁄4 cup freshly grated parmesan cheese
• 1 (26 ounce) jar spaghetti sauce (Barilla Tomato & Basil Sauce works well)

directions

1. Preheat oven to 350 degrees.
2. Cook jumbo shells according to package directions, reserving 1/2 cup pasta water.
3. While pasta is cooking, cook ground beef in large skillet over medium-high heat 4 minutes or until no longer pink, stirring occasionally.
4. Drain grease.
5. Stir in oil, spinach, onion and garlic; add some of the reserved pasta water until blended, adding more water as needed; continue cooking 10 minutes, stirring occasionally.
6. Remove from heat; add seasonings and blend well.
7. Let mixture cool.
8. Stir in egg and Parmesan cheese.
9. Pour 1 cup of tomato and basil sauce into 13x9-inch baking dish.
10. Fill shells with meat mixture; place in dish.
11. Pour remaining sauce over shells; cover with foil.
12. Bake for 30 minutes or until thoroughly heated.

Reviews

[bluemoon downunder]

Delicious and easy to prepare! I made a few small changes to suit our taste preferences, mostly inspired by this recipe's inclusion of nutmeg. I doubled the garlic (I tend to always do that), added a generous pinch of cumin, a teaspoon of lemon juice and another 1/2 teaspoon of lemon zest. As always, Lainey's instructions were wonderfully clear. I was in the mood for a mushroom sauce rather than a tomato sauce so made a double batch of *Pamela*'s delicious Mushroom Sauce for Meatballs Recipe #121093. We thoroughly enjoyed this Upside Down Ravioli with Annacia's Broccoli With Lemon Almond Butter #200623. Great blend of flavours. And, because there were only two eating, I had several serves to put in the freezer. Thanks for sharing this wonderful recipe, Lainey! I look forward to eating this again, and to making it again. Next time I'm thinking I'll add some pine nuts or slivered almonds.