Inside Out Ravioli I Recipe - Allrecipes.com
Inside Out Ravioli I Recipe

Inside Out Ravioli I

Recipe by  

"An interesting twist on an age old favorite. Use your favorite shaped pasta - bow ties, shells, penne, etc...Can be assembled ahead of time and refrigerated, but allow extra time for baking."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. In a medium pot cook pasta in boiling salted water until al dente. Drain well.
  2. Cook spinach according to package directions.
  3. Meanwhile, brown ground beef, chopped onion, and minced garlic in a large skillet over medium heat. Stir in tomato sauce, tomato paste, and pasta sauce. Simmer for 10 minutes.
  4. Combine cooked spinach, cooked pasta, bread crumbs, shredded cheese, beaten eggs, and olive oil.
  5. Spread spinach mixture evenly into the bottom of a 9x13 inch baking dish. Top with meat mixture.
  6. Bake in a preheated 350 degree F oven (175 degree C) for 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 13, 2009

The original recipe can be found on the Taste of Home website--it was one of those "how I got my kid to eat....." recipes (spinach was the secret ingredient). The original calls for 2 cups of cheddar cheese and 1-1/2 cups of mozzarella. Use lots of fresh baby spinach (steamed lightly) instead of frozen. Use fusilla (spiral) pasta. Olive oil is not necessary. This is a great make-ahead recipe, and freezes well.

 
Most Helpful Critical Review
Oct 24, 2003

I thought this sounded like a really great recipe-then I made it for dinner. I ended up not serving it because it tasted so bad.

 
Feb 02, 2010

Delicious! It made exactly two 6"x8" dishes. I baked one of them for 25 minutes at 350 and it was perfect. Really, really good. The one thing is that I think the quantity of spaghetti sauce at 16 ounces is a mistake. I looked and looked at the grocery store but I didn't find any 16 oz jars, only 26 oz jars... that and the complaints from other users that this dish was dry leads me to believe the author meant 26 oz not 16. So I used a whole 26 oz jar of spaghetti sauce and it was perfect, not too saucey and not dry at all. Just right. I froze the other 6x8" dish and will reheat it for dinner in a few weeks. My husband, who is not a very big pasta fan, thought it was delicious.

 
Nov 08, 2003

This recipe was delicious. I made it for my husband and daughter who dislike spinach and they ate it up. My in-laws came out the next day and the leftovers were gobbled up in seconds. Next time I think I will use ricotta cheese instead of mozzerella as it will add better flavor and add more moisture to the noodles during re-heating. The only bad thing about this recipe is that is really dirties a lot of dishes. Next time, I will simply defrost the spinach instead of cooking it and I will go ahead and mix it together with the eggs, cheese and oil right in the baking dish. Very good stuff, this will become a weekly meal in our house and the leftovers make good lunches.

 
Aug 16, 2007

This is very good. It is almost the exact same as a recipe my mother made as a child. I only give this four stars because I don't think it's QUITE as good as my childhood favorite. I will post her recipe here as well.

 
Sep 03, 2007

This recipe is 5*'s with a little tweaking. I used: # 16 ounces Whole Wheat pasta # 1 (10 ounce) package frozen chopped spinach # 1/2 cup bread crumbs # 2 eggs, beaten # 1/2 cup ricotta cheese # 1/2 cup shredded mozzarella cheese # 1 pound lean ground beef # 1 chopped vidalia onion # 4-5 cloves garlic, minced # 1 (26 ounce) jar spaghetti sauce I followed the instructions, and then sprinkled a little more mozzarella cheese on top before cooking, covered, in the oven. It was very good...and I am quite picky and hate spinach. I will def. make this again (and again, and again) :D

 
Jan 06, 2011

This was perfect for me to clean out my freezer and use on hand ingredients to keep my budget down this week. I cut the pasta down to a cup and a half, I used ground turkey, and I increased the onion to a whole onion and the garlic to four or so cloves. I did spice up the sauce with more spice (italian seasoning, onion/garlic powder, fresh ground pepper and a glug of red wine). I did add a little fresh grated parmesan to the spinach/pasta layer. I spread a little extra shredded mozzerella over the top along with fresh grated parmesan. This was very easy and really makes quite a bit. I appreciate that as this is going to be lunch for my husband for a couple days, too. We all enjoyed this quite a bit and I loved that it's easily bendable to use healthier/organic ingredients and whatever you have on hand to pull it together and make it your own.

 
Nov 14, 2003

is there any way i could rate it for more than 5 stars? i'm 15, i made this recipe and my family loved it. It's definately a KEEPER!

 

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Nutrition

  • Calories
  • 545 kcal
  • 27%
  • Carbohydrates
  • 51.7 g
  • 17%
  • Cholesterol
  • 148 mg
  • 49%
  • Fat
  • 26.4 g
  • 41%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 25.7 g
  • 51%
  • Sodium
  • 779 mg
  • 31%

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

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