Inside Out Ravioli
Try this recipe for Inside Out Ravioli, a unique and flavorful dish you won't want to miss!
Try this recipe for Inside Out Ravioli, a unique and flavorful dish you won't want to miss!
- 1 pound lean ground beef
- 1 clove garlic minced
- 1/2 cup chopped onion
- 2 eggs, beaten
- 1/4 cup olive oil
- 1 (8 ounce) can tomato sauce
- 1 cup shredded mozzarella cheese
- 1 (6 ounce) can tomato paste
- 1 (16 ounce) jar spaghetti sauce
- 16 ounces pasta
- 1 (10 ounce) package frozen chopped spinach
- 1/2 cup bread crumbs
- Carbohydrate 44.1758350697068 g
- Cholesterol 133.628017129317 mg
- Fat 12.488958108287 g
- Fiber 1.81613748403853 g
- Protein 24.8581530448166 g
- Saturated Fat 4.57558475317752 g
- Serving Size 1 1 Serving (209g)
- Sodium 374.4702059431 mg
- Sugar 42.3596975856683 g
- Trans Fat 1.60162980329412 g
- Calories 391 calories
Step-by-step
- In a medium pot cook pasta in boiling salted water until al dente. Drain well.
- Cook spinach according to package directions.
- 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.
- Combine cooked spinach, cooked pasta, bread crumbs, shredded cheese, beaten eggs, and olive oil.
- Spread spinach mixture evenly into the bottom of a 9x13 inch baking dish. Top with meat mixture.
- Bake in a preheated 350 degree F oven (175 degree C) for 30 minutes.
Swapping the ground beef for bulk Italian sausage alters the entire structural profile by introducing fennel and higher fat content that requires thorough draining beforehand. Too often, baked pasta casseroles emerge from the oven as an oily pool because the meat releases excess grease directly into the layered components. Combat this saturation by pairing the heavy casserole with a starkly contrasting side, such as a crisp fennel and arugula salad dressed simply in lemon juice and high-acid white wine vinegar. Acidity cuts through the dense combination of mozzarella, bread crumbs, and eggs binding the pasta base together. Steamed green beans tossed with minced shallots also work well to balance the richness without competing for plate space. Determining doneness without a thermometer relies entirely on visual cues rather than internal probes. Watch for the edges of the 9x13-inch baking dish to bubble vigorously and the shredded cheese exposed on top to turn a deep golden brown after precisely 30 minutes in a 350 degree F oven. Letting the dish rest for 15 minutes before slicing allows the starch networks to firm up so individual portions hold their shape on the plate instead of collapsing into a ragged heap.
