This creamy ravioli meatball casserole is perfect to serve to a large group of crowd. You don’t have to hassle yourself with a lot of preparations and at the same time they will surely love the taste of this dish. Serve it with garlic bread and a side dish of salad and you’re all set.
Our friend over at Toot Sweet 4 Two has this to say about this recipe:
“Creamy Ravioli and Meatball Casserole is a delicious, comforting dinner full of cheesy goodness! An easy recipe with a white sauce base, it is the perfect recipe for a busy day when you are too tired or too harried to spend much time in the kitchen.”
I love white sauce, so does my family. While we appreciate the freshness of red-based pasta and while we love the healthy benefits of oil-based pasta, cream-based is still the most perfect pasta dish for people looking for flavors. This is a sure winner for your family, I’m sure! Mine is obsessed with this.
Ingredients
1 tablespoon Wesson canola oil or non-stick cooking spray
½ cup Kerrygold butter, divided
½ yellow onion, peeled and chopped
3 cloves garlic, peeled and finely minced
6 tablespoons Gold Medal all-purpose flour
3½ cups Borden whole milk
1 cup Sargento shredded Parmesan cheese
18 ounce package (or larger) of deli fresh Great Value pre-made cheese ravioli
12 ounces of Great Value frozen turkey meatballs (about 12 meatballs)
2 – 4 ounce cans Great Value sliced mushrooms, drained (optional)
3 cups Sargento shredded mozzarella cheese
Fresh basil leaves for garnish
Instructions
Preheat oven to 325 degrees F.
Spray a 9″ x 13″ casserole dish with non-stick cooking spray or rub with canola oil.
In a saucepan, heat 2 tablespoons butter.
To saucepan, add onions and saute until translucent.
Add garlic and saute for a few minutes more.
Next, add remaining butter to saucepan and melt completely.
Once butter has melted, add flour and stir, constantly, until well-combined and paste-like; cook for a few minutes more to remove flour taste.
Add milk all at once, stirring constantly.
Bring to a boil, reduce heat and stir, constantly, until sauce has thickened and coats the back of your spoon.
Add shredded Parmesan cheese and stir until melted and incorporated in to sauce; remove from heat.
Pour one-third of the sauce mixture into the prepared casserole dish and spread evenly all over the bottom of the pan with the back of your spoon.
Layer one half of the ravioli over the sauce mixture.
Sprinkle one-third of the mushrooms (optional) over the ravioli.
Cut all 12 frozen meatballs in half, and layer half (6 meatballs or 12 halves) over the mushrooms and ravioli.
Sprinkle 1 cup of mozzarella cheese over meatballs.
Repeat this layer one more time: one-third sauce, one-half of ravioli, one-third of mushrooms, the rest of the meatballs, 1 cup of cheese.
Final layer: remaining sauce, one-third mushrooms, last cup of cheese.
Bake in pre-heated oven until bubbly and heated through.
Remove from oven and allow to cool 5 minutes before serving.
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Quick Tip: Add a fresh green salad to round out your meal.
Thanks again to Toot Sweet 4 Two for this amazing recipe.
