LAZY RAVIOLI


A little more preparation time needed, but it’s worth it! Serves a crowd.

Fusilli twists 12 oz. 375 g
Boiling water 3 qts. 3 L
Cooking oil 1 tbsp. 15 mL
Salt 1 tbsp. 15 mL

Hard margarine (butter browns too fast) 1 tbsp. 15 mL
Lean ground beef 1 1/2 lbs. 680 g

Spaghetti sauce 14 oz. 398 mL
Tomato sauce 7 1/2 oz. 213 mL
Tomato paste 5 1/2 oz. 156 mL
Chopped onion 2 cups 500 mL
Canned sliced mushrooms, sliced 10 oz. 284 mL
Frozed chopped spinach, thawed & squeezed dry 10 oz. 300 g
Granulated sugar 2 tsp. 10 mL
Salt 1 tsp. 5 mL
Pepper 1/4 tsp. 1 mL
Garlic Pepper 1/4 tsp. 1 mL

Sour cream 1 cup 250 mL
Grated medium or sharp cheddar cheese 2 cups 500 mL
Grated mozzarella 2 cups 500 mL

Cook fusilli in boiling water, cooking oil and salt in large uncovered pot for 8 to 10 minutes until tender but firm. Drain. Rinse with cold water. Drain.

Melt margarine in frying pan. Scramble-fry ground beef until no pink remains in meat. Transfer to Dutch oven.

Add next 10 ingredients to Dutch oven. Heat, stirring often, for about 20 minutes until onion is tender. Assemble in small ungreased roaster or 5 quart (5 L) casserole.

Assemble in layers:

1. 1⁄2 fusilli in bottom
2. 1⁄2 meat sauce
3. all sour cream
4. 1⁄2 Cheddar
5. 1⁄2 fusilli
6. 1⁄2 meat sauce
7. 1⁄2 meat sauce
8. all mozzarella

Cover. Bake in 350°F (175°C) oven for 45 minutes. Remove cover. Bake another 15 minutes until cheese is melted and browns slightly. Serves 12.

Reprinted from Company’s Coming For Christmas © Company’s Coming Publishing Limited | www.companyscoming.com

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