BAKED RAVIOLI AND MEAT SAUCE –This is a comforting recipe for Baked Ravioli and Meat sauce with all the beloved flavors of lasagna but but being a lot quicker and easier to make. Using frozen or fresh cheese ravioli is the time saver.
Even though the meat sauce needs a bit of time to prepare it’s necessary for making this potentially dull dish delectable. And for giving it a home-made touch.
The first time I ate this was at my Grandma’s and I think it came about quite by mistake. We were waiting for my Grandpa to get home so we could eat together. To keep the ravioli warm she put them in a casserole dish in the oven. But not before sprinkling cheese over top, bless her heart.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away!
I thought it was totally weird at the time because I never saw anyone bake their ravioli before. But it was a delicious discovery.
And a precious memory I shall never forget.
BACON CHEESEBURGER RIGATONI
Ingredients
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 2 garlic cloves minced
- coarse salt and fresh ground pepper
- 1 pound ground beef
- 1 + 1/2 cups tomato sauce
- 3/4 cup barbecue sauce
- 1 tablespoon red wine vinegar
- 1/2 cup diced pickles
- 1 diced tomato seeds removed
- 8 ounces rigatoni
- 1 cup shredded smoked or sharp cheddar cheese
- 3 slices bacon cooked crisp and crumbled
Instructions
- In a large skillet heat oil over medium - low heat and add the onion, garlic and a pinch or two of salt and pepper, cook until onion are translucent.
- Turn heat up to medium and add ground beef, season it with salt and pepper and break it apart as it cooks.
- Meanwhile cook rigatoni according to package directions in plenty of salted water to al dente.
- Preheat oven to 400 degrees F. and grease a 9 x 13-inch casserole pan.
- When the ground beef is cooked through remove from heat. Drain off the grease.
- Stir in both sauces, the vinegar, 1/2 the pickles, 1/2 the tomatoes, the pasta and 3/4 cup of the cheese.
- Spoon the mixture into the casserole pan and sprinkle the top with the remaining cheese, pickles and tomatoes.
- Bake until bubbly 20 - 25 minutes. To serve garnish the top with the crumbled bacon.