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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This quick and easy casserole is good enough for company and freezes well. I strongly recommend using the brands I list in the ingredients, unfortunately they may only be available in Canada, in which case use the closest substitute you can find. Ingredients:
1 1/2 lbs extra lean ground beef |
1 large onion, finely chopped |
3 garlic cloves, minced |
1 teaspoon dried oregano leaves |
1/2 teaspoon dried italian herb seasoning |
1/2 cup red wine |
398 ml president's choice splendido canned unpeeled cherry tomatoes, undrained |
1 1/2 cups prego original spaghetti sauce |
300 ml olivieri alfredo pasta cooking sauce low-fat alfredo sauce, divided |
350 g cheese and spinach ravioli, divided |
1 cup reduced-fat mozzarella cheese, pizza cheese, president's choice splendido less fat pizza blend divided |
Directions:
1. For maximum flavour prepare the meat sauce in advance and refrigerate until needed.
2. In a heavy Dutch oven on high heat brown the ground beef. Stir constantly so so meat breaks up and is not in big chunks.
3. Add onions and garlic and reduce heat to medium low.
4. Stir in oregano and Italian herbs and the red wine.
5. Add the tomatoes and break them up until they are crushed but be careful - they pop and the liquid spurts out!
6. Pour in the Prego sauce, cover with lid and reduce to lowest heat.
7. Simmer on low 45 minutes. Stir occasionally to check it doesn't get dried out. Cool completely and set aside until you're read to assemble the casserole.
8. Prepare ravioli as per package instructions, don't over cook. Drain well.
9. In a sprayed 9 x 9 inch casserole, spread a thin layer of meat sauce, cover with half the ravioli.
10. Add another layer of meat sauce. On top of this layer drop half the Alfredo sauce by the spoonful, spread it gently, lastly sprinkle with a half cup of the grated cheese.
11. Repeat the second layer: ravioli, meat sauce, Alfredo sauce and remaining half cup grated cheese.
12. Bake at 375 degrees F. for 30 minutes. Allow to sit for 15 minutes to set up before serving.
13. Serve with green salad and garlic bread.
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