Friday, April 10, 2015

♥ Ravioli and Meatball Casserole

























This was one of those throw it all together recipes that ended up being absolutely delicious and I will make it over and over again! I make a mean Italian meatball and when you throw them in with some little ricotta stuffed ravioli and then top it all off with more cheese you've got a winner! 

Ravioli and Meatball Casserole

1 (26 ounce) Ragu Chunky Tomato, Garlic, Onion, sauce
1 (24 ounce) package frozen cheese filled ravioli
2 cups shredded Italian blend cheese
1 cup finely shredded Parmesan cheese
1 cup of Colby Jack cheese

First cook the ravioli as directed on package, drain and add to a large bowl. Toss with about 1 cup or so of tomato sauce and set aside. You can add as much sauce as you like to the ravioli at this point. I like mine with less sauce. Next make your meatballs.

Italian Meatballs

1 pound ground beef
1 pound ground pork
1 cup bread crumbs, fresh or dried
1/2 cup finely grated Parmesan
1/4 cup evaporated milk
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1 small onion, chopped finely
2 eggs

In a large bowl, lightly mix all ingredients by hand, but do not pack down meat mixture. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter. In a large, heavy pot heat 2 tablespoons of olive oil and two tablespoons of butter over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a shallow dish with about 1/2 cup of the sauce and then let meatballs cool slightly; cover and refrigerate until needed. Makes about 16 meatballs.




























 Ravioli Casserole

Spray a casserole dish with non-stick cooking spray. Add all the ravioli to the dish and then top with half the cheese. Add your meatballs and top with the remaining cheese. Sprinkle with parsely and freshly grated Parmesan cheese. At this point you can add more sauce as needed. I like mine on the dry sauce so I don't add any, but you can make it as saucy as you like.

Bake for about 30 minutes until cheese is bubbly and fully melted. Serve with those garlic knots I put up earlier today!

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