My mini 2014 magnet calendar featured different recipe on the back of each month, complimentary of our lovely realtor. I had my eye on September’s recipe for months – ravioli lasagna. I picked up the sauce from a local home based business. I like knowing what I am consuming and I trust the ingredients are fresh and there are no weird additives. The best part though, when I got the sauce I was offered a job. Mrs. Pellegrino wanted a nice photo of their family recipe sauce for her kitchen. The sauce is so yummy it deserves the biggest showcase. With the sauce in tow I went home excited about this opportunity and about the recipe, just to find the recipe missing. Well, duh Jas, you should’ve kept the pages of expired months. Another senior moment. But making lasagna is not a mystery to me and not having that particular recipe wasn’t going to stop me from making it. I love improvising.
If you live in Michiana area or are visiting, stop by Purple Porch in South Bend to get this yummy sauce. Bob, the secret recipe owner, also sells it in his automotive shop on Mishawaka Avenue cleverly named Avenue Automotive. Get your oil changed and take home the yummy sauce, all in one shot. And if you need a photo(s) of your product, you know how to contact me. Support your local community 🙂
1 jar Pellegrino Sauce (or your favorite spaghetti sauce)
1 (25 oz.) bag frozen Cheese Ravioli
1 lb. Italian Sausage (or ground beef) – omit for vegetarian version
2 cups chopped fresh Spinach (optional)
1 Onion, chopped
2 cups shredded Mozzarella Cheese
1 tablespoon Olive Oil
Salt & ground Pepper to taste
In a large skillet sauté onions and sausage in oil until meat is browned. Stir spaghetti sauce into the mixture and simmer for 15 minutes. Add spinach and season with salt and pepper. Remove from heat.
Meanwhile cook ravioli according to the package directions. Spread a little of the meat sauce on the bottom of a casserole dish and then cover with half the ravioli. Spoon half the meat sauce on top, then half of the cheese.
Repeat layering in same order, ending with the cheese on top. Bake at 350⁰ F in preheated oven for 15 minutes. Let stand 10 minutes before serving. To serve, sprinkle with parsley. Enjoy!
Here is one of the winning photos for Mr. and Mrs. Pellegrino
This recipe freezes well. Bake frozen at 350 F for 30-45 minutes.
Looking forward to connecting to you soon.
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