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READY IN ABOUT 1½ hrs

Inside Out Ravioli II

Read Reviews (59)

"Great left over meal if there is some left. Freezes well, too. Try it with ground turkey." — MJALOVE

Ingredients Edit and Save

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Original recipe makes 1 - 9x13 inch dish Change Servings

1 pound medium seashell pasta
1 (10 ounce) package frozen chopped spinach
1 pound lean ground beef

2 (26 ounce) jars pasta sauce
8 ounces shredded Cheddar cheese, divided

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Cook spinach according to package directions; drain.
In a skillet over medium heat, cook ground beef until brown; drain. In a large bowl, stir together cooked beef, spinach, pasta sauce and all but 1/4 cup of the Cheddar cheese. Reserve 2 cups of sauce mixture. Stir the pasta shells into the remaining sauce mixture. Pour shell mixture into a 9x13 inch baking dish and top with reserved sauce and sprinkle with reserved cheese.
Bake in preheated oven 45 minutes, until browned and bubbly.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr
READY IN 1 hr 20 mins

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We really enjoyed this, we've been eating on it all week and I'm freezing the rest today (a pound makes quite a bit!). I think this will be as good as the sauce you use for it. I'd recommend a traditional thick sauce. I made the sauce myself to get the taste I wanted. The recipe says to reserve 2 cups of sauce for the top which we thought was odd at the time but soon realized it was a good idea because it prevents the pasta from absorbing the sauce so much. My husband said, "This is great! You've really outdone yourself this time." Both of my children enjoyed it and didn't even know they were eating spinach! This tastes a lot like ravioli (which is great because I'm never ever going to stuff little pieces of pasta!) Simple ingredients -- nice change from traditonal pasta dishes.

—q

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Most Helpful Critical Review

Nov 17, 2011

I agree with another viewer, a step is left out but you work around it... Even though I added extra spices, oregano, basil, etc. it was still bland. It needed more "umph." It wasn't the rave I read about.

—Southflgal

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77 Ratings

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Nov 10, 2010

I cooked half an onion and 2 stalks of celery with the ground beef, as well as adding 2 cloves of garlic, fresh basil, fresh parsley, fresh grated parmesan cheese and dried oregano to the mix. I also only kept it in the oven long enough to melt the cheese- not brown it. It was delicious- even my kids ate it up. With some added ingredients, it is a 5 star recipe. Will make again.

—BN61079

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Nov 07, 2006

Better than I expected. I used one can of spaghetti sauce and one can of crushed tomatoes. I also used more spinach than recommended and we couldn't even taste it. Next time I would saute a small onion and some garlic and add that to this recipe. But even with out it, it was pretty good (not amazing or anything though) and we did end up eating it all.

—MELAYA

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Jan 14, 2011

We thought this was very good. It sure is easy to throw together, too. I used fresh spinach, I just added it to the pasta sauce, meat combo and simmered it a bit, til wilted.

—bellydancer

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Nov 24, 2002

I found the directions a little hard to follow. It seems that maybe a step had been left out. My family liked it better with parmesan cheese replacing cheddar in the recipe. We'll definitely have it again!

—AIMEE WOOLWINE

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Jul 31, 2006

This is one of my favorite easy meals. I make this when my kids have friends over because it is so easy to make, everyone likes it and it's a fun food but cheaper than pizza! I usually sub. Italian sausage for the ground beef if I have it, and whatever cheese I have on hand-usually co-jack. It is considered by my family to be "birthday quality" which is their highest praise. Thanks Mary for a great recipe!

—ka me ka thee

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Jun 19, 2007

In a word - YUM! I was a tad skeptical but wanted something different and it was great! Next time I will try italian sausage and either mozarella or parmesan (better yet, a mix!). Update: I brought pans of this to my daughters daycare and the kids and adults alike went nuts for it! Freezes amazingly so I usually make two pans and freeze one.

—PERSEPHONE

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Nutrition

Calories
798 kcal
40%

Carbohydrates
90.9 g
29%

Cholesterol
90 mg
30%

Fat
31.5 g
48%

Fiber
10.2 g
41%

Protein
38.7 g
77%

Sodium
1311 mg
52%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Inside Out Ravioli II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 798
Calories from Fat: 283

% Daily Value *
Total Fat 31.5g 48 %
Saturated Fat 14.1g 71 %
Cholesterol 90mg 30 %
Sodium 1311mg 52 %
Potassium 1272mg 36 %
Total Carbohydrates 90.9g 29 %
Dietary Fiber 10.2g 41 %
Protein 38.7g 77 %
Sugars 24.5g
Vitamin A 141 %
Vitamin C 12 %
Calcium 51 %
Iron 63 %
** Thiamin 21 %
Niacin 169 %
Vitamin B6 49 %
Magnesium 51 %
Folate 146 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.