…. it’s what’s for dinner 🙂
Okay, so I had this bright idea of making this earlier today and sharing the recipe with you. Well, you know that saying ‘always easier said than done’ ? It proved itself true once again. My camera’s battery was dead and I had forgotten how long it takes to charge it.
So I apologize for my tardiness today. Next week to make up for it, I’m baking cupcakes 😉
Here’s what you’ll need:
1 to 1.5 lbs ground beef
1 can or jar of your favorite spaghetti sauce
½ cup chopped onion
1 10 oz pkg mozzarella cheese
2 cups cottage cheese
¼ cup sour cream
1 TBSP dried parsley
1 24 oz pkg frozen cheese ravioli
Salt, pepper, and garlic powder to taste
Fill your pasta pot with water, put a lid on it and let it come to a boil so you can add your ravioli.
While you’re waiting for that you can chop your onion, shred your mozzarella and make your cheese mixture.
The cheese mixture is made by combining your 2 cups cottage cheese and half of your *shredded mozzarella in a bowl along with your sour cream and dried parsley. Set it aside, reserving the rest of your cheese for the top. (And in my case: hide it from Brandon so you have some left to put on the top) *I shredded half and crumbled the other half
After doing that check on your water, if it’s boiling add your ravioli and put the lid back on.
While that’s boiling, dump your ground meat in a skillet along with your chopped onion and start browning, adding salt, pepper and garlic powder to taste. Draining once you’re done. Return to the pan adding your sauce to the meat.
Your ravioli should be done by now. You can check it the same way I did and take one out with a slotted spoon, cut it in half and eat it. Or, you can just cut it in half. Mine was done so I pulled mine out of the pot and let it sit in the sink. If you don’t have a pasta pot just pour them into a colander you’ve put in the sink.
At this point I let mine cool for a bit. (Today, they got to cool a bit longer thanks to the camera battery)
Then it’s time to assemble. I do this just like I would lasagna by putting some of the sauce in the bottom of the pan, then some of the ravioli, topped off by dollops of the cheese mixture spread evenly. Then repeat.
Put this in an oven that’s been pre-heated to 350 degrees for about 15 minutes, or until bubbly. Take it out and top with the rest of your mozzarella cheese, return to the oven for another 5 to 10 minutes or until all the cheese is melted.
Tonight, we’re having ours with Garlic bread knots, salad, and for dessert….little Cutie Clementine’s 😉
Enjoy, and don’t forget to stop by next week for CUPCAKES 😀