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Inside Out Ravioli II

Inside Out Ravioli II

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
MJALOVE

MJALOVE

Great left over meal if there is some left. Freezes well, too. Try it with ground turkey.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 798 kcal
  • 40%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 90.9g
  • 29%
  • Protein:
  • 38.7 g
  • 77%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 1311 mg
  • 52%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Cook spinach according to package directions; drain.
  4. In a skillet over medium heat, cook ground beef until brown; drain. In a large bowl, stir together cooked beef, spinach, pasta sauce and all but 1/4 cup of the Cheddar cheese. Reserve 2 cups of sauce mixture. Stir the pasta shells into the remaining sauce mixture. Pour shell mixture into a 9x13 inch baking dish and top with reserved sauce and sprinkle with reserved cheese.
  5. Bake in preheated oven 45 minutes, until browned and bubbly.
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Reviews

q
14

q

5/12/2003

We really enjoyed this, we've been eating on it all week and I'm freezing the rest today (a pound makes quite a bit!). I think this will be as good as the sauce you use for it. I'd recommend a traditional thick sauce. I made the sauce myself to get the taste I wanted. The recipe says to reserve 2 cups of sauce for the top which we thought was odd at the time but soon realized it was a good idea because it prevents the pasta from absorbing the sauce so much. My husband said, "This is great! You've really outdone yourself this time." Both of my children enjoyed it and didn't even know they were eating spinach! This tastes a lot like ravioli (which is great because I'm never ever going to stuff little pieces of pasta!) Simple ingredients -- nice change from traditonal pasta dishes.

BN61079
13

BN61079

11/10/2010

I cooked half an onion and 2 stalks of celery with the ground beef, as well as adding 2 cloves of garlic, fresh basil, fresh parsley, fresh grated parmesan cheese and dried oregano to the mix. I also only kept it in the oven long enough to melt the cheese- not brown it. It was delicious- even my kids ate it up. With some added ingredients, it is a 5 star recipe. Will make again.

MELAYA
11

MELAYA

11/7/2006

Better than I expected. I used one can of spaghetti sauce and one can of crushed tomatoes. I also used more spinach than recommended and we couldn't even taste it. Next time I would saute a small onion and some garlic and add that to this recipe. But even with out it, it was pretty good (not amazing or anything though) and we did end up eating it all.

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