Baked Spinacotta Cheese Ravioli |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My husband made this dish up himself and it is so gooey and yummy... Ingredients:
250g fresh baby spinach |
350g cheese ravioli |
1 cup ricotta cheese |
2 cups mozza and cheddar cheese shredded blend |
3 cups pasta sauce ( one jar) |
1 tomato, sliced |
1 tsp dried basil |
1 tsp dried oregano |
handful of romano cheese |
Directions:
1. Preheat oven to 400 degrees
2. spray a deep casserole dish or 9x13 dish with nonstick spray
3. layer the bottom of the casserole dish with your baby spinach ( leave enough spinach to use for your pasta mixture and the top of your casserole)
4. In a large mixing bowl combine your uncooked ravioli, ricotta cheese and pasta sauce and a handful of spinach. mix well, but gently
5. pour pasta/ravioli mixture into your caserole dish
6. layer your remaining spinach on top
7. sprinkle with the mozza and cheese blend ( use as much as you like)
8. place your tomatoe slices on top and sprinkle them with the basil and oregano
9. now add your romano cheese ( also as much as you like)
10. cover with foil (or you can try it with no foil) and bake for 60 minutes, until cheese is nice and bubbly
11. take out, remove foil
12. place back in the oven and broil until cheese is nice and brown
13. ****We found with a deep casserole dish we had to bake it at a higher temp,but you can always fiddle around with the temp and time*****
14. *****You could always cook the ravioli first, and lower your temperature!! say 350 for 30 minutes******
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