Meatball and Ravioli Casserole

By CaptNemo

This one-dish bake with prepared ravioli, meatballs. tomatoes, and plenty of cheese.

Ingredients

• 1 (14.5 oz.) can diced tomatoes with Italian-style herbs, undrained
• 1 (12 0z.) jar beef gravy
• 1 tsp. sugar
• 12 oz. frozen small round cheese-filled ravioli (about 22 ravioli)
• 18 frozen cooked Italian meatballs (about 8 oz.)
• 1 1/2 cups frozen mixed vegetables
• 4 oz. (1 cup) shredded mozzarella cheese

Preparation

Step 1

1. Spray 12x9-inch sheet of foil with nonstick cooking spray. In a large bowl, combine tomatoes, gravy, and sugar; mix well. Spoon into ungreased 11x8-inch (2 quart) glass baking dish. Cover with foil, sprayed side down; refrigerate at least 8 hours or overnight.

2. Heat oven to 350 degrees F. Bake covered for 40 minutes.

3. Uncover baking dish; sprinkle cheese evenly over top. Bake uncovered an additional 10 to 15 minutes or until bubbly and thoroughly heated.


Try a shredded Italian cheese blend instead of plain mozzarella.

Cover the cooled casserole tightly with foil and refrigerate it for up to two days. For bag lunches, transfer the cooled casserole to single-serving microwave-safe containers with tight-fitting lids. Tote the casserole in an insulated lunch bag.