If inclement weather has been keeping you away from your favorite Italian restaurant to enjoy a tasty pasta dish, then why not make one at home? It’s easier than you may think.
This baked Cheesy Italian Ravioli casserole, for example, will satisfy that Mediterranean flavor you’re craving without a lot of work. It also doesn’t take a long time to prepare this delicious dish once you’ve collected all the ingredients. The best part is if there is any left over, it tastes even better the second day after all the spices have had a chance to come alive.
Serve it with a salad with some Italian dressing on the side, along with some thick slices of crusty bread, and you’ll have a meal worthy of the one you would get at that restaurant you’re missing.
CHEESY ITALIAN RAVIOLI
1/2 pound ground beef
1/2 pound bulk Italian sausage
1 (15-ounce) jar marinara or pasta sauce
1/2 cup sliced fresh mushrooms
1 (14 1/2-ounce) can diced tomatoes with Italian seasonings, undrained
2 (9-ounce) packages refrigerated ravioli, either cheese- or meat-filled
2 cups (8 ounces) shredded mozzarella cheese or pizza cheese blend, divided
Preheat oven to 375 degrees. Cook beef and sausage in a 10-inch skillet over medium heat for 8-10 minutes, stirring occasionally, until brown; drain.
Stir marinara or pasta sauce, mushrooms and tomatoes into beef mixture Pour half of sauce mixture into ungreased 11-by-7-by-1 1/2-inch baking dish. Arrange ravioli in sauce. Sprinkle half (1 cup) of the mozzarella cheese over ravioli.
Pour remaining sauce mixture over cheese and ravioli. Sprinkle remaining cheese over entire casserole.
Bake uncovered 20 to 25 minutes or until ravioli is tender, mixture is hot and cheese is melted. Makes 4 to 6 servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
