ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Re: Funny you should mention that...

Misc.

Hi! Grreat to hear from someone who has experience! Here's one I just got out of the freezer. It was wonderful. The recipe came from Quick Cooking Magazine Ravioli Casserole
* Exported from MasterCook *

Ravioli Casserole

Recipe By : Quick Cooking
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces spaghetti sauce
12 ounces Ravioli, cheese-filled -- cooked
1 cup cottage cheese, 2% fat
2 cups mozzarella -- shredded
1/8 cup parmesan cheese

Spread 1/2 cup spaghetti sauce in casserole. Layer 1/2 of ravioli, 1 1/4 cup sauce, 1 cup cottage cheese, and 1 cup mozzarella. Rereat. Sprinkle with parmesan. Bake 350 degrees for 30-40 minutes.

Can double and use a 9x13 pan. I only made 1/2 My family is not big on leftovers. It was so good though next time I will make the whole casserole - - - - - - - - - - - - - - - - - -






MsgID: 07300
Shared by: Terry/Denver
In reply to: Re: Funny you should mention that...
Board: Make Ahead & Mixes at Recipelink.com
  • Read Replies (19)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Taco Bells Pepper Jack Sauce
  • TACO BELLS PEPPER JACK SAUCE 1/4 red bell peppers, seeded and coarsely chopped 1 large jalapeno, chopped in half 2 tablespoons diced Spanish onions 1 cup mayonnaise 1 tablespoon vinegar 1/4 teaspoon cracked black pepp...
  • Blender Banana Nut Bread
  • Made three banana nut bread recipes and had a taste test at our neighborhood get together. This one won out by far wtg great recipe...
  • Vermont Cheddar Bread
  • VERMONT CHEDDAR BREAD 3 cups lukewarm water (85 to 100 degrees) 1 1/2 tablespoons instant yeast 1 1/2 tablespoons salt 1 1/2 tablespoons sugar 6 1/2 cups flour 1 cup grated cheddar cheese Cornmeal (for dusting) Flou...
ADVERTISEMENT
  • Restaurant -Style Crazy Bread (using pizza dough)
  • RESTAURANT -STYLE CRAZY BREAD 1 (10 ounce) tube refrigerated pizza dough 2 tablespoons butter 1 teaspoon garlic salt Grated Parmesan cheese Preheat oven to 425 degrees F. Lightly grease baking sheet. Unroll dough o...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Re: Funny you should mention that...
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!