This mash-up of ravioli and lasagna has a couple benefits: it takes a little less time than traditional lasagna since the ricotta is already in the pasta and you don’t have to let it cool to set up since the cheese, again, is contained and won’t run when serving.

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News
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Ravisagna
(Prep. time 30 minutes. Serves 6-8)
1 lb. package of prepared ravioli (variety of your choice. I used spinach and ricotta)
1 jar spaghetti sauce
2 C. shredded mozzarella cheese
1 lb. browned ground beef (optional)

Cook the ravioli in well-salted boiling water about 1-2 minutes less than the package instructions. Drain well.  Preheat oven to 375.  Spread a few spoonfuls of sauce in the bottom of a casserole pan and top with a single layer of ravioli. Layer on another few spoonfuls of sauce, spreading evenly and top that with a layer of mozzarella. (if using beef, either combine the meat with the sauce or add a layer of beef when assembling the “Ravisagna”.  Repeat layering ravioli, sauce, and cheese until all the ravioli is used and complete the top layer with sauce and mozzarella.  Bake for about 20 minutes (instead of the usual 30 minutes or more) until bubbling and cheese is melted and browned.  Serve with garlic bread and salad.

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