"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Fuss-free Ravioli and Cheese Bake, by Page Mossage, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 jar (16 oz.) spaghetti sauce 1 can (14.5 oz.) undrained diced tomatoes 1 (10 oz.) can of reduced sodium beef broth 1/4 cup Zesty Italian dressing 2 pkg. (9 oz. each) fresh cheese-filled ravioli 1 Cup of shredded mozzarella cheese
Preheat oven to 375. Combine s. sauce, tomatoes w/liquid, broth and dressing in 13 by 9 inch baking dish. Add ravioli and mix lightly. Cover with foil. Bake 50 minutes or until ravioli is tender. Remove foil, stir, sprinkle with cheese. Bake until cheese melts.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.