RAVIOLI SAUSAGE BAKE RECIPES

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 10-inch skillet, cook 1 1/2 lb ground beef over medium-high heat, stirring frequently, until brown; drain. Stir in 2 jars (25.5 oz each) Muir Glen™ organic classic marinara pasta sauce.
• Spread 1 cup sauce mixture in baking dish. Have ready 2 bags (18 oz each) frozen cheese ravioli and 2 cups shredded mozzarella cheese (8 oz). Place 1 layer frozen ravioli evenly over sauce in baking dish. Top with one-third of the remaining sauce and one-third of the cheese. Repeat for a total of 3 layers.
• Cover with foil. Bake 40 minutes. Remove foil; bake about 5 minutes until cheese is melted. Serve garnished with 2 tablespoons chopped fresh basil leaves.

Steps:

• Heat the oven to 200°C/ 180°C fan/gas 6. Put the spinach in a large colander in the sink and pour over a full kettle of boiling water to wilt. Press as much liquid out of the spinach as possible using a wooden spoon. Set aside.
• Heat the oil in a medium, deep frying pan over a medium heat, then fry the onion for 8-10 minutes until soft. Add the garlic and cook for another minute. Pour the pasta sauce, mascarpone and tomatoes into the pan with the wilted spinach and mix well.
• Remove from the heat, stir in the basil and ravioli with a good pinch of salt and pepper, then pour into a 1 litre baking dish. Bake for 20 minutes, then top with parmesan, if using, and cook for 5 minutes more. Serve with the extra basil.