Thaw cheese ravioli in hot water for 1 minute, drain and set aside. Thaw 35 meatballs in microwave for 1-2 minutes
Crumble thawed meatballs using a fork. In a 9” x 13” baking dish, pour a thin layer of sauce to the bottom of the dish. Arrange 12 ravioli over the sauce. Take half of the meatballs and spread over ravioli. Sprinkle half of the cheese over the meatballs
Repeat the process with a second layer of sauce, ravioli and meatballs. Add a thin layer of sauce over the top of the meatballs
Bake for 45 minutes, covered with tin foil. Uncover after 45 minutes and sprinkle with the rest of cheese. Bake uncovered for an additional 10 - 15 minutes. Let stand for 5 - 10 minutes before serving
Ingredients
1 pkg. (12 oz.) Rosina Italian Style Meatballs
1 pkg. (24 oz.) Celentano Large Round Cheese Ravioli
2 jars (16 oz.) spaghetti sauce
1 bag (16 oz.) shredded Italian cheese blend or mozzarella cheese
