Ravioli and Meatball Casserole

This takes a little while to bake, but it was perfect for last night. We were watching the BCS football game, so it baked while we watched. It was worth the wait, too. There was not one drop of this left…the whole family loved it.

1 (26 ounce) jar tomato pasta sauce
1 (10 3/4 ounce) can condensed cheddar cheese soup
24 frozen cooked meatballs
1 (9 ounce) package refrigerated cheese ravioli
1/2 cup shredded mozzarella cheese

Preheat oven to 350 degrees.

In a 2 quart casserole mix pasta sauce and soup until smooth. Stir in meatballs and ravioli.

Cover and bake for 45 minutes. Uncover and bake an additional 15-25 minutes or until bubbly.

Remove from oven, sprinkle with cheese, let stand for 5 minutes to melt cheese before serving.

Did I change anything? The only thing I wish was different about this recipe is that it made more food. We all wanted more. 🙂

What did the family think? It was a hit!

from food.com


Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian, Six Ingredients or Less

2 Responses to Ravioli and Meatball Casserole

  1. Anne Fancher

    Forgot to tell you I made this and even my picky kids loved it!! (Brady picked out the meatballs, but he ate it)! They are asking for it again!!

  2. Nina

    Don’t you just LOVE it when you find something even the picky ones will eat. I SO know that feeling! 🙂

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