Baked Ravioli
Yield For 12 persons
Preparation time 45 minutes
Total time 1 hour 15 minutes
Ingredients
- 2 tbsp. olive oil
- 2 cloves garlic, finely chopped
- 1 small onion
- 1 1/2 lb. ground beef
- 28 oz. crushed tomatoes
- 15 oz. crushed tomatoes
- 2 tsp. Italian seasoning
- 1/2 tsp. red pepper flakes
- 2 tsp. kosher salt, plus more for pasta water
- 1 tsp. ground black pepper
- 1/3 c. chopped fresh basil, plus more for garnish
- 1/4 c. chopped fresh parsley, plus more for garnish
- 22 oz. frozen cheese and spinach ravioli
- 12 oz. mozzarella cheese, shredded, divided
- 1/2 c. grated parmesan cheese, divided
Directions.
1 – Heat olive oil in a large saucepan over medium heat. Add garlic and onion and cook, stirring frequently, until onions are softened, about 6 minutes. Add ground beef and cook, stirring to loosen, until beef is browned, 6 to 8 minutes. Drain off fat, reserving some for seasoning and moisture.
2 – Add crushed tomatoes, Italian seasoning, red pepper flakes, salt and pepper. Bring to a boil over medium heat. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally. Remove from heat.
3 – Preheat oven to 375°. Bring a large pot of water to a boil and season with salt. Boil ravioli according to package directions; drain. Place cooked ravioli and 2 cups meat sauce in a large bowl.
4 – Spread 1 cup sauce in the bottom of a 49 x 13-inch casserole dish and lightly grease. Arrange half of the ravioli in the dish, overlapping slightly. Spoon half of the remaining meat sauce over the ravioli. Top with 2 – cups mozzarella cheese and 1/4 cup Parmesan cheese. Sprinkle with basil and parsley.
5 – Place the other half of the ravioli on top of the cheese, overlapping slightly. Top with remaining meat sauce, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.
6 – Bake in preheated oven for 20-25 minutes or until bubbly. Let stand 10 minutes before serving. Serve sprinkled with additional chopped fresh basil or parsley, if desired.
