Total TimePrep: 25 min. Bake: 40 min.
Super easy recipe and great for getting kids in the kitchen! We added a little onion and garlic to the ground beef mixture and some crushed tomatoes to make a little extra sauce. Love how the ravioli goes into the casserole frozen and bakes up beautifully. My grandson loves to cook and made this recipe under my supervision. Everyone loved it and we'll definitely make it again. Perfect for weeknights!
This was fantastic! I used one pound of ground beef and one pound of spicy Italian sausage (and added some Italian seasoning & garlic salt to the meat mixture), two jars of Newman’s Marinara sauce and two bags of small round cheese raviolis. For the first layer of cheese, I followed the suggestion of another reviewer and mixed ricotta, an egg, basil, and I added Parmesan and Mozzarella to the mix. I used a 13x9 glass pan, baked it about 50 minutes, then took the foil off and baked it another 10 minutes. We had guests for dinner and everyone loved it.
Made this for dinner last night and we both loved it. I did dress it up a little by adding an egg combined with about 6 oz of ricotta, then mixed half the mozz into this. Spread this mixture on top of each layer before adding final layer of sauce, mozz and about 1/4 cup of Parm. Left the ravioli frozen and used the jarred sauce that starts with R and ends with s. Dish came out perfect - not watery at all. I like that it was enough for dinner one night and lunch another day. Will definitely make this again.
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I followed the recipe
This was just ok. The sauce was watery from the frozen raviolis and they were doughy. My husband who loves lasagna couldn’t eat this. I reheated the next day and the sauce was less watery and the taste was slightly improved but I will not be making this again.
I made this last night. Someone else went to the store for me and picked up both ravioli and tortellini. I used Italian sausage browned with an onion. The ravioli went on the bottom and the tortellini on the top layer. Since I cannot stand the taste of jarred spaghetti sauce: I used a refrigerated one, Buitoni. I have found that their marinara sauce to be the closest to homemade. When I served it the ravioli was too chewy and flavorless. I will go with all tortellini next time. My dinner was a ht.
Sorry..but I am not seeing where in the recipe the half. N half is added and the amt that Martha is speaking about.
This was tasty and easy, but not awesome. I followed recipe exactly first time, It was okay. 2nd time I substituted mild pork sausage for hamburger, full cream for half and half, and added dried minced parsley in filling and on top - much better. Next time I will add minced, sautéed mushrooms and a bit more Italian seasoning. Easy, and everyone liked it.
What if I only have fresh ravioli not frozen