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Inside Out Ravioli I

Inside Out Ravioli I

AMY  BARTHELEMY

AMY BARTHELEMY

An interesting twist on an age old favorite. Use your favorite shaped pasta - bow ties, shells, penne, etc...Can be assembled ahead of time and refrigerated, but allow extra time for baking.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 545 kcal
  • 27%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 779 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. In a medium pot cook pasta in boiling salted water until al dente. Drain well.
  2. Cook spinach according to package directions.
  3. Meanwhile, brown ground beef, chopped onion, and minced garlic in a large skillet over medium heat. Stir in tomato sauce, tomato paste, and pasta sauce. Simmer for 10 minutes.
  4. Combine cooked spinach, cooked pasta, bread crumbs, shredded cheese, beaten eggs, and olive oil.
  5. Spread spinach mixture evenly into the bottom of a 9x13 inch baking dish. Top with meat mixture.
  6. Bake in a preheated 350 degree F oven (175 degree C) for 30 minutes.
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Reviews

AUNT MAMIE
36

AUNT MAMIE

2/13/2009

The original recipe can be found on the Taste of Home website--it was one of those "how I got my kid to eat....." recipes (spinach was the secret ingredient). The original calls for 2 cups of cheddar cheese and 1-1/2 cups of mozzarella. Use lots of fresh baby spinach (steamed lightly) instead of frozen. Use fusilla (spiral) pasta. Olive oil is not necessary. This is a great make-ahead recipe, and freezes well.

JasBradley
17

JasBradley

2/2/2010

Delicious! It made exactly two 6"x8" dishes. I baked one of them for 25 minutes at 350 and it was perfect. Really, really good. The one thing is that I think the quantity of spaghetti sauce at 16 ounces is a mistake. I looked and looked at the grocery store but I didn't find any 16 oz jars, only 26 oz jars... that and the complaints from other users that this dish was dry leads me to believe the author meant 26 oz not 16. So I used a whole 26 oz jar of spaghetti sauce and it was perfect, not too saucey and not dry at all. Just right. I froze the other 6x8" dish and will reheat it for dinner in a few weeks. My husband, who is not a very big pasta fan, thought it was delicious.

LUVS2COOK2
13

LUVS2COOK2

11/8/2003

This recipe was delicious. I made it for my husband and daughter who dislike spinach and they ate it up. My in-laws came out the next day and the leftovers were gobbled up in seconds. Next time I think I will use ricotta cheese instead of mozzerella as it will add better flavor and add more moisture to the noodles during re-heating. The only bad thing about this recipe is that is really dirties a lot of dishes. Next time, I will simply defrost the spinach instead of cooking it and I will go ahead and mix it together with the eggs, cheese and oil right in the baking dish. Very good stuff, this will become a weekly meal in our house and the leftovers make good lunches.

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