bake 40 minutes
makes 6-8 servings
1 pound ground beef
1 28oz jar spaghetti sauce
1 25oz pkg frozen sausage or cheese ravioli
1 1/2 cups (6oz) shredded part-skim mozzarella cheese
1. In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2.5qt baking dish, layer a third of the spaghetti sauce, half of the ravioloi and beef, and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese.
2. Cover and bake at 400 degrees for 40-45 minutes or until heated through.
Nutrition facts: 1.5 cups equals 438 calories, 18g fat (7g saturated fat), 77mg cholesterol, 1,178mg sodium, 42g carb, 5g fiber, 26g. protein.
Notes - the above recipe cook time is assuming the ravioli is frozen. I boiled the ravioli for about 5 minutes per package directions, and cut my cook time to about 20 minutes, with an additional 5 minutes without the foil cover. I also used more cheese than called for (we LOVE cheese), and I just noticed the sodium content. Not good considering one of us is supposed to watch their salt intake. The salt comes from the ravioli, cheese, and sauce, as none was added to the recipe. I did add italian seasoning to the venison, but that was the only change.
As for the # of servings listed - this was more than enough for Brian, Clydie, and me, with maybe 2 servings of leftovers. Had Steven and Max been here I would have doubled the recipe.
The recipe is from Taste of Home Volume 5 - 5 Ingredient Cookbook (which I've discovered some recipes have fewer than 5 ingredients, like this one, and some have a couple more than 5)
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