Baked Mini Ravioli with Meat Sauce

36 PORTIONS, REQUIRES 6 OZ SPOODLE

Serve up a casserole mini ravioli bake by simply adding beef crumbles, sauce and Italian cheeses to our speed scratch mini ravioli.

2 m/ma
½ oz eq grain
¼ cup veg
Nutrtion Facts Per Serving*

Calories 190
Total Fat 6g
Saturated Fat 2.5g
Sodium 550mg

*This is an approximation of the final nutritional data and will vary based on the actual products you choose to use in the recipe

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INGREDIENTS

INGREDIENT MEASURE
834WG Mini ravioli 1 bag (5 lbs)
Marinara Sauce, divided 6 cups
Beef crumbles 1 ¾ lbs
Mozzarella and Parmesan cheese mixed, shredded 1 cup
Chopped parsley ¼ cup

PREPARATION

1. Keep ravioli frozen until ready to cook
2. Spray a standard size hotel pan with non-stick spray
3. Spread 3 cups of marinara sauce evenly across bottom of hotel pan
4. Add ravioli, beef crumbles and remaining 3 cups of marinara sauce and mix until all ravioli has been coated
5. Sprinkle cheese mixture evenly on top of sauced ravioli
6. Cover with aluminum foil
7. Bake at 350oF for 40 minutes or until reaching a minimum internal temperature of 165oF for at least 15 seconds in the coldest spot
8. Cooking equipment, equipment settings, and kitchen conditions will vary so cooking time may need adjusting. Cook all food thoroughly to 165oF
9. Carefully remove from oven and discard foil
10. Garnish with fresh chopped parsley

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