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Ingredients
- 2 Tbsp. oil
- 1 29-oz. can tomato sauce (spaghetti sauce?)
- 24 pieces four-cheese ravioli
- 1 oz. grated Romano cheese
- 14 oz. meatballs, thawed and finely chopped
- 5 oz. shredded mozzarella cheese
Preparation
Step 1
Preheat oven to400 degrees.
Oil an 8x10 baking dish and spread with 5 oz. of the tomato sauce.
Place a layer of 12 ravioli, flat side up, on the sauce. Spread 12 oz. of the tomato sauce over the ravioli, and cover with half the Romano cheese, half the meatballs and 2 oz. shredded mozzarella. Pat down lightly.
Repeat the layers, saving 1 oz. mozzarella for the top. Pat down again and cover with tented foil.
Bake for 1 hour, or until heated through and mozzarella on top is melted.