I did a riff on the Greek dish, Pastitsio, which has a tubular pasta tossed with egg and cheese, a layer of meat sauce and then a creamy Bechemal sauce poured over it all and baked.
I used frozen meat filled ravioli's, a favorite jarred marinara and made an easy Bechemal sauce.Layer these with mozzarella cheese and you've got ooey-gooey goodness!
No one will be walking away from this super-easy cheesy, creamy dish.
Ingredients:
1
32 oz. frozen meat or cheese ravioli-uncooked
1
20 oz jar of Marinara
2
cups of shredded Mozzarella cheese
4
tbsp butter
2-3
tbsp flour
1 ½
cups milk
Pinch
of Nutmeg
Directions:
1.
Preheat
oven to 350F and spray a large casserole dish with non-stick spray.
2.
In
a medium sauce melt butter and stir in flour, cook for 2-3 minutes and slowly
whisk in milk and nutmeg. Stir constantly until thickened, set aside.
3.
Place
2/3 cup marinara in the casserole dish and spread around. Place one layer of
frozen ravioli’s, cover with ½ of leftover sauce and sprinkle with 1 cup of
cheese.
4.
Repeat
this layer and then cover with the Béchamel sauce.
5.
Cover
with foil and bake for 40 minutes, uncover and bake for another 10-15 minutes.
Let cool slightly before serving.
Enjoy!!
This recipe is shared on My Link Parties
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