May 13, 2007 White and Red Ravioli

Easy Tastebud Delights

5.13 Edition (May 13, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Mother's Day to you! I hope your day is wonderful and you are getting spoiled and pampered by your darlings.

Yesterday, I did my first garage sale session and got 3 cookbooks, one being a community fundraiser. Hubby also picked up some recipe cards and cookbooks from a freecycler Thanks Maria!

Today's recipe is so simple that if you are not going out for Mother's Day dinner, your children can put it together with dad's help, if necessary. It is also fancy enough that it can be served to company. Enjoy!

White and Red Ravioli

2 (10 oz.) pkgs. refrigerated or frozen cheese ravioli, uncooked
28 oz. jar spaghetti sauce
1 cup water
12 oz. jar alfredo four cheese sauce
2 cups shredded mozzarella cheese
1 bag frozen fully cooked meatballs

Preheat oven to 350 degrees F. In 3 quart glass baking dish, mix tortellini, meatballs, spaghetti sauce, and water. Make sure all tortellini and meatballs are coated with sauce. Drop cheese sauce by spoonfuls over casserole. Sprinkle with mozzarella cheese.

Cover tightly with foil and bake at 350 degrees for 1 hour. Uncover and bake 10 minutes longer, until ravioli is tender. Serves 8.

Add a side salad and garlic bread for a complete meal.

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