Saucy Ravioli with Meatballs


1-In a vast skillet, cook meat, onion, and garlic over medium warmth until the point that meat is dark colored and onion is delicate. Deplete off fat. 

2-In the interim, in a 1/2-quart moderate cooker, consolidate ketchup, mushrooms, olives (if wanted), and Italian flavoring. Blend in meat blend. 

3-Cover and cook on low-warm setting* for 4 to 5 hours. 

4-To serve, put half of the cheddar equally on move bottoms. Spoon meat blend over cheddar. Top with residual cheddar and move tops.


  • Nonstick cooking spray
  • 226 ounce jars spaghetti sauce with mushrooms and onions
  • 224 ounce packages frozen ravioli
  • 112 ounce package frozen cooked Italian meatballs, thawed
  • 2cups shredded mozzarella cheese (8 ounces)
  • 1/2cup finely shredded Parmesan cheese
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