When I make spaghetti meat sauce for a spaghetti dinner I always end up with more sauce than the noodles. Throughout the years I’ve always been making too much spaghetti that gives us leftovers for 2-3 days worth of lunch. Fortunately, I have learned to save spaghetti sauce for other pasta dishes for future dinners. Sometimes I just ladle them into a jar then store that in the fridge to use a few days later. For longer storage, it’s best to store the extra sauce in a ziploc bag, then into the freezer.
So to use up a bag of frozen spaghetti meat sauce, I decided to use it with Corabella’s Mezzaluna 4-Cheese Ravioli. To make the dish more exciting and filling, I also added ricotta cheese and shredded cheese before baking in the oven. This Baked Ravioli With Meat Sauce & Ricotta Cheese is almost like the Baked Potato Gnocchi W/ Spinach & Ricotta Cheese without the spinach.
|Baked Ravioli With Me...|