Baked Ravioli

This recipe made the front cover of Family Circle magazine, and it is simple and delicious.  It tastes just like lasagna, but is simpler, because the cheese is in the ravioli, eliminating a step.  
My casserole was even easier, because I already had some marinara sauce with cooked hamburger in it in the freezer, and I eliminated the cooking meat step too.  I usually make a large batch at one time and freeze it in 1 cup portions to use later, to cut down on my preparation and cleanup.

Like lasagna, let it stand a few minutes to make it easier to serve.  I made it into two casseroles, one to use right away and one to use later.                      

Baked Ravioli

  1         pound  Ground Beef

  3         Cups  Marinara Sauce -- Divided

     ¼     cup  Basil Leaves -- chopped

     ¼     cup  Fresh Parsley -- chopped

  29      ounces  Cheese Ravioli -- refrigerated or frozen

  2        Cups  Shredded Mozzarella Cheese -- Divided (8 ounces total)

  2        tablespoons  Parmesan Cheese -- grated

Heat oven to 350°.  Coat a 2 quart baking dish with nonstick cooking spray.  Bring a large pot of salted water to a boil.

Cook ground beef in a large skillet, crumble.  Stir in 1 cup of the marinara, 1/2 of the basil and half of the parsley.

Cook ravioli according to directions.  Drain and return to pot.  Stir in remaining sauce, basil and parsley.

Pour half of the ravioli into prepared dish, spreading level.  Top with meat sauce and 3/4 cup of the mozzarella.  Add remaining ravioli to dish and top with remaining 1 1/4 cups mozzarella and parmesan.

Bake for 20 minutes at 350°.  Increase oven temperature to broil; broil for 2 minutes.

8 Servings

  "Family Circle January 2014"

Per Serving: 326 Calories; 24g Fat (67.8% calories from fat); 17g Protein; 9g Carbohydrate; 2g Dietary Fiber; 75mg Cholesterol; 567mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fat.