Saturday, February 27, 2010

Inside-out Ravioli

Here's a yummy pasta dish that is very forgiving, meaning you can be quite inventive and flexible with the ingredients!

Inside-Out Ravioli

1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
1 package (10 oz) frozen chopped spinach
1 can (4 oz) mushrooms, drained but reserve liquid
2 cans (8 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon sugar
1-2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
12-16 oz macaroni (or other pasta) cooked and drained
1 cup grated cheese
2 eggs, beaten

Brown meat, onion and garlic; drain - or use a package of wheat/meat. Cook spinach and drain, reserving liquid. Combine spinach and mushroom liquid and add water to equal 1 cup. Stir into the meat mixture with the mushrooms, tomato sauce, tomato paste, and spices - or use about 4 cups of any spaghetti sauce. Simmer 10 minutes. Combine spinach with macaroni, cheese and eggs. Spread into a greased 9x13" baking pan. Top with the meat sauce. (You can freeze at this point if you want, then thaw a bit before baking.) Bake at 350° for 30 minutes. This makes a lot. (And I'm sorry we forgot to take a picture of the finished product.)

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