Wednesday, August 19, 2015

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!

No comments:

Post a Comment