Ravioli

Ravioli is a very important meal to my family. Let's start out with it's origins. Ravioli was invented in to places. Like most noodles, ravioli was invented in China. However, the sauce was invented in Italy. But the combination was made by the Italians, so the invention of ravioli is credited to the Italians. Ravioli are square shaped noodles stuffed with cheese, topped in sauce. Ravioli is cool, because you can cook it for three hours, or 30 minutes, and it will still pretty much taste the same. My family loves ravioli and got our recipe from a website. The website url is http://www.thatsmyhome.com/venettos/pasta/inside-out-ravioli.htm/.

1 pound lean ground beef
1/2 cup onion, chopped
1 package (10 ounces) frozen chopped spinach
1 jar (16 ounces) spaghetti sauce
1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce
1/8 teaspoon each salt, freshly ground black pepper
1 package (8 ounces) large shell macaroni, cooked and drained
1 cup sharp cheddar cheese, grated
1/2 cup soft bread crumbs
2 eggs, well-beaten
1/4 cup salad oil (see notes)

Heat oven to 350° F. Lightly spray a 9-by-13-inch casserole with nonstick cooking spray. In a large skillet, brown the beef and onions; drain. Cook spinach according to package directions. Drain and reserve the liquid.

Meat mixture: Add enough water to the reserved liquid to make 1 cup. Add this to the beef, along with the spaghetti sauce, tomato paste, tomato sauce and salt and pepper to taste. Simmer 10 minutes.

Pasta mixture: In a large bowl, combine spinach with macaroni, cheese, bread crumbs, eggs and oil. Mix well.

Spread pasta mixture into prepared casserole. Pour meat mixture over top. Bake in preheated oven for 45 minutes.

Let stand 10 minutes before cutting into serving pieces.

Yield: 8 servings

Notes: The original recipe calls for 1 cup oil, which is excessive. Reducing the amount to 1/4 cup still produces good flavor and texture while dramatically reducing calories.

by Brad O., Julian Middle School