This one came from my friend Stephanie Taylor. Two great tastes that taste GREAT together... ravioli and lasagna.
1 jar spaghetti sauce
2 (16 oz.) packages frozen ravioli – keep frozen
2 c. small curd cottage cheese
4 c. mozzarella
3 T. parmesan cheese
2 eggs, slightly beaten
1 T. dried parsley
1 c. water
1 jar spaghetti sauce
2 (16 oz.) packages frozen ravioli – keep frozen
2 c. small curd cottage cheese
4 c. mozzarella
3 T. parmesan cheese
2 eggs, slightly beaten
1 T. dried parsley
1 c. water
1. Combine cottage cheese, 3 c. mozzarella, 2 T. parmesan, beaten eggs and parsley. Set aside.
2. In a 9x13* pan, spread 1 c. spaghetti sauce on bottom of pan. Over this, arrange 1 – 16 oz. package of ravioli. Spread cheese mixture over this. Add 2nd package of ravioli. Cover with rest of spaghetti sauce and 1 c. water. Sprinkle the remaining 1 c. mozzarella and 1 T. parmesan over top.
3. Refrigerate overnight. Bake at 350⁰ for 1 hour. Let stand 5 – 10 minutes before serving.
*or… bake half and freeze half for another night!
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