Baked Ravioli....

I recently tried another recipe from I am THAT Lady.  You may remember the Chicken Enchiladas I posted a few weeks ago.  Well, around that same time I also made Baked Ravioli.  It was great!  As a matter a fact, it was so good, I have another pan in the oven right now for supper tonight.

Of course, I made a few changes, like using venison hamburger instead of beef because I have it in the freezer froze in one pound packages.  I also added mushrooms and an onion (from our garden) to the meat while it was browning.  This really thickens the sauce and makes the dinner go farther.  In addition, I threw in a can of diced tomatoes with oregano, garlic, and basil.  The first time around, I made it in the recommended 8x8 pan.  Tonight, I baked it in a 9x13 pan, which fit better with the extra ingredients.  Lastly, I added a full 8 oz. bag of mozzarella cheese (2 cups) to make it super gooey.

With the school year fast approaching and tomatoes in season, Baked Ravioli would make an excellent freezer meal!