2cups(490g)your favorite pasta sauce(mine is anything Rao's)
1egg
1 ½cups(369g)whole milk ricotta cheese
1cup(100g)parmesan cheesefreshly grated
8ounce(227g)block of whole milk mozzarella cheesefreshly grated
¼cup(15g)chopped fresh parsleyplus more for serving
1 ½pounds(680g)cooked ravioli
Instructions
Preheat the oven to 375 °F (191 °C) and set aside a 9x13 oven-safe casserole dish.
Heat the olive oil in a large pan over medium heat and add the garlic.
Stir and cook until the garlic becomes fragrant then add the ground beef, Italian herbs, salt and pepper and crumble the beef as it cooks.
Once the beef has browned completely, pour in the pasta sauce and stir to combine.
Reduce the heat to low-medium and let it simmer for 5 minutes then remove the pan from the heat.
In a medium size bowl, whisk the egg then mix in the ricotta, parmesan, half of the mozzarella cheese and the minced parsley until combined.
Spread 1/3 of the meat mixture into the pan in an even layer then add a layer of raviolis then half of the ricotta mixture in an even layer. Continue this process by adding another 1/3 of the meat mixture, then raviolis, then the remaining ricotta mixture, then the remaining meat mixture and finally the remaining mozzarella cheese.
Cover with non-stick aluminum foil and bake for 30 minutes then uncover and bake for another 20 minutes or until the sides start to crisp up and turn a dark brown color and the center is bubbling.
Remove the pan from the oven and let it cool for 10 minutes before slicing and serving with freshly chopped parsley and sliced and toasted bread.
Notes
Storage options:
This dish can be stored once cooled completely in an airtight container in the fridge for up to 4 days.