Post by amarante on Nov 9, 2016 15:30:33 GMT -5
Not sure why it's called Inside Out Ravioli but this is easy and who doesn't like tomato sauce, melted cheese and sausage :-)
Inside Out Ravioli
Source: Chicago Tribune Staff - Good Eating's Classic Home Recipes
Cooking time: 30 minutes
Yield: 6 to 8 servings
1 pound bulk Italian sausage or ground beef
1 small onion, chopped
1 clove garlic, minced
1 package (10 ounces) frozen chopped spinach, thawed
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
Salt, pepper
1 package (7 ounces) elbow macaroni or shell pasta, cooked according to package directions
1 cup shredded cheese such as mozzarella, Parmesan or Cheddar
1/2 cup soft bread crumbs
2 large eggs, lightly beaten
1/4 cup olive or vegetable oil
1 tablespoon dry Italian herbs
1. Heat oven to 350 degrees. Brown the sausage, onion and garlic in a large skillet. Pour off excess fat.
2. Working over a measuring cup, squeeze as much liquid from the spinach as possible. Add water to equal 1 cup. Add the 1 cup of liquid to the meat mixture along with the tomato sauce, tomato paste, salt and pepper.
3. Combine drained spinach, pasta, cheese, bread crumbs, eggs, oil and herbs in a large bowl; mix well. Transfer to a lightly greased 9-by 13-inch baking pan. Top with the meat mixture.
4. Bake for 30 minutes. Let stand 5 minutes before serving.
Inside Out Ravioli
Source: Chicago Tribune Staff - Good Eating's Classic Home Recipes
Cooking time: 30 minutes
Yield: 6 to 8 servings
1 pound bulk Italian sausage or ground beef
1 small onion, chopped
1 clove garlic, minced
1 package (10 ounces) frozen chopped spinach, thawed
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
Salt, pepper
1 package (7 ounces) elbow macaroni or shell pasta, cooked according to package directions
1 cup shredded cheese such as mozzarella, Parmesan or Cheddar
1/2 cup soft bread crumbs
2 large eggs, lightly beaten
1/4 cup olive or vegetable oil
1 tablespoon dry Italian herbs
1. Heat oven to 350 degrees. Brown the sausage, onion and garlic in a large skillet. Pour off excess fat.
2. Working over a measuring cup, squeeze as much liquid from the spinach as possible. Add water to equal 1 cup. Add the 1 cup of liquid to the meat mixture along with the tomato sauce, tomato paste, salt and pepper.
3. Combine drained spinach, pasta, cheese, bread crumbs, eggs, oil and herbs in a large bowl; mix well. Transfer to a lightly greased 9-by 13-inch baking pan. Top with the meat mixture.
4. Bake for 30 minutes. Let stand 5 minutes before serving.
