"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

Inside - Out Ravioli Recipe

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This recipe for Inside - Out Ravioli, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marna Grosenick
Added: Sunday, August 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. ground chuck
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
1 10-oz. pkg. frozen chopped spinach
1/2 c. water
1 can (15 1/2 oz.) spaghetti sauce
1 small can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1/2 tsp. salt
Dash pepper
1 pkg. (7 oz.) shell macaroni, cooked
1 c. shredded sharp Cheddar cheese (about 4 oz.)
1/2 c. soft bread crumbs
2 well-beaten eggs
1/4 c. cooking oil

Directions:
Directions:
In large skillet over medium heat, brown ground chuck with onion and garlic.
Cook spinach according to package directions. Drain, reserving liquid. Add water to liquid to make 1 cup.
Stir spinach liquid, spaghetti sauce, tomato sauce, tomato paste, salt, and pepper into meat mixture.
Simmer over low heat for 10 minutes, stirring occasionally.
In bowl, combine spinach, cooked macaroni, cheese, bread crumbs, eggs, and oil.
Spread in 13x9 inch baking dish. Top with meat sauce.
Bake uncovered at 350 degrees for 25-30 minutes, or until hot and bubbly.
Let stand 5-10 minutes before serving.

Number Of Servings:
Number Of Servings:
8

 

 

 

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