Ravioli Florentine Recipe
Summary
Ingredients
| Ground beef | 2 Pound | |
| Pizza sauce | 1 15 Ounce | |
| 2 15-ounce cans spinach | ||
| 3 cups cream-style cottage cheese with chives | ||
| 2 15-ounce cans ravioli in tomato sauce | ||
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
Directions
Advance preparation: Brown the beef; drain.
Stir in pizza sauce.
Drain spinach.
In each of two 10x6x2-inch baking dishes layer half spinach, one-fourth meat mixture, half cottage cheese, and half ravioli.
Top with remaining meat mixture.
Cover tightly.
Seal, label, and freeze up to 2 months.
Before serving: Bake frozen casserole, covered, at 400° for 1 1/4 hours.
Uncover; bake till heated through, about 30 minutes.
Sprinkle each casserole with about 3 tablespoons Parmesan.
Let stand 10 minutes.
Stir in pizza sauce.
Drain spinach.
In each of two 10x6x2-inch baking dishes layer half spinach, one-fourth meat mixture, half cottage cheese, and half ravioli.
Top with remaining meat mixture.
Cover tightly.
Seal, label, and freeze up to 2 months.
Before serving: Bake frozen casserole, covered, at 400° for 1 1/4 hours.
Uncover; bake till heated through, about 30 minutes.
Sprinkle each casserole with about 3 tablespoons Parmesan.
Let stand 10 minutes.
Chef
