Baked Ravioli and Meat Sauce

This is a comforting recipe for Baked Ravioli and Meat sauce with all the beloved flavors of lasagna but but being a lot quicker and easier to make. Using frozen or fresh cheese ravioli is the time saver.

Even though the meat sauce needs a bit of time to prepare it’s necessary for making this potentially dull dish delectable. And for giving it a home-made touch.

The first time I ate this was at my Grandma’s and I think it came about quite by mistake. We were waiting for my Grandpa to get home so we could eat together. To keep the ravioli warm she put them in a casserole dish in the oven. But not before sprinkling cheese over top, bless her heart.

I thought it was totally weird at the time because I never saw anyone bake their ravioli before. But it was a delicious discovery.

And a precious memory I shall never forget.

Baked Ravioli w/Meat Sauce

(by Reeni)

1 pound of Ground Beef (80-85% lean)

1 Green Pepper, thinly sliced and cut into 1-inch long strips

1 large Yellow Onion, diced

4-5 large cloves Garlic, minced

2 -3 tablespoons Olive Oil

1 can tomato paste, 6 oz.

2 tablespoons Italian Seasoning (If you don’t have the mix use 1/2 teaspoon each of Basil, Rosemary, Thyme and Oregano)

1 teaspoon Sugar

1 teaspoon Sea or Kosher salt

Fresh cracked Pepper

2 bay leaves

1 – 28 ounce can of crushed tomatoes

26 ounces Cheese Ravioli, frozen, or fresh, use a good brand

2 cups Mozzarella Cheese, shredded

1. Brown the beef and the pepper, onion and garlic in olive oil in a large, heavy bottomed sauce pan.

2. When browned add the tomato paste, Italian seasonings, sugar, salt, pepper, and bay leaves. Let cook for a few minutes until the tomato paste is heated through.

3. Add the crushed tomatoes and a half of the tomato paste can full of water. Simmer for 25-30 minutes. Taste and re-season halfway through with salt, pepper and herbs if needed and again before serving.

4.While the sauce is simmering cook the ravioli just until they begin to rise to the top and float. You do not need to cook them all the way through. Drain and toss with a tablespoon of butter or olive oil.

5. Preheat oven to 400 degrees. Remove bay leaves from sauce. Toss a liberal amount of sauce with ravioli. Reserve any excess sauce for serving.

6. Pour into a greased 9×13 casserole pan. Sprinkle top with mozzarella. Bake about 25 minutes or until bubbly.

7. Best served with fresh shredded Parmesan, garlic bread, extra sauce and a green salad.

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