Upside Down Ravioli
"You could substitute Italian sausage for the ground beef. Recipe is from Barilla."
photo by Tanya H.
- Ready In:
- 1hr 4mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 8 ounces jumbo pasta shells
- 1 lb lean ground beef
- 2 tablespoons extra virgin olive oil
- 1 (6 ounce) bag Baby Spinach, chopped
- 1 cup onion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon ground nutmeg
- 1 egg
- 1⁄4 cup freshly grated parmesan cheese
- 1 (26 ounce) jar spaghetti sauce (Barilla Tomato & Basil Sauce works well)
directions
- Preheat oven to 350 degrees.
- Cook jumbo shells according to package directions, reserving 1/2 cup pasta water.
- While pasta is cooking, cook ground beef in large skillet over medium-high heat 4 minutes or until no longer pink, stirring occasionally.
- Drain grease.
- Stir in oil, spinach, onion and garlic; add some of the reserved pasta water until blended, adding more water as needed; continue cooking 10 minutes, stirring occasionally.
- Remove from heat; add seasonings and blend well.
- Let mixture cool.
- Stir in egg and Parmesan cheese.
- Pour 1 cup of tomato and basil sauce into 13x9-inch baking dish.
- Fill shells with meat mixture; place in dish.
- Pour remaining sauce over shells; cover with foil.
- Bake for 30 minutes or until thoroughly heated.
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Reviews
-
Delicious and easy to prepare! I made a few small changes to suit our taste preferences, mostly inspired by this recipe's inclusion of nutmeg. I doubled the garlic (I tend to always do that), added a generous pinch of cumin, a teaspoon of lemon juice and another 1/2 teaspoon of lemon zest. As always, Lainey's instructions were wonderfully clear. I was in the mood for a mushroom sauce rather than a tomato sauce so made a double batch of *Pamela*'s delicious Mushroom Sauce for Meatballs Recipe #121093. We thoroughly enjoyed this Upside Down Ravioli with Annacia's Broccoli With Lemon Almond Butter #200623. Great blend of flavours. And, because there were only two eating, I had several serves to put in the freezer. Thanks for sharing this wonderful recipe, Lainey! I look forward to eating this again, and to making it again. Next time I'm thinking I'll add some pine nuts or slivered almonds.
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
