This recipe was given to me by a friend when I was in my late teens. It’s a quick, filling meal that can feed a family of five, with some left over. For a family of three, it’s two nights dinner and a few snacks. It’s not traditional ravioli and she had no clue why it’s called ravioli. The upside-down part can happen when you begin putting it on the plates. It’s one of my families favorite meals and I hope it’ll become one of yours too.
Time: Prep: 15 min. Bake: 15 min.
1 lb. ground beef
1 lb. elbow macaroni
1 jar(1 lb. 10 oz.)spaghetti sauce, any kind
1 slice of bread
2 cans(4.25 oz)sliced black olives
1 medium onion, diced
1 green pepper, diced
1 package(16 oz)shredded cheddar cheese*
1 package(16 oz)shredded mozzarella cheese*
Cake pan, 9 x 13 inches
*You can buy the 8 oz packages if you don’t like to smother things in cheese.
Preheat over to 425 degrees.
Dice the onion and green pepper, set aside in a bowl. Open the cans of black olives and drain the juice.
Crumble the slice of bread into the cake pan by rolling pieces of the bread between your palms to make bread crumbs. Drizzle oil into the bottom of the cake pan, then using a fork, mix the bread crumbs with the oil. Use your fingers to smear the bread crumbs and oil around to coat the bottom and sides of the pan. Drizzle a little more oil if necessary.
Brown the ground beef in a medium-sized skillet, drain, put the beef back in the pan and set it to the side.
Cook the elbow macaroni in a pot of lightly salted water, drain and put the macaroni back into the pot.
Spoon half of the macaroni into the cake pan. Sprinkle cheddar cheese over the macaroni. Add one can of black olives, and half of the green pepper and onion. Using a fork, mix everything together and smooth the layer out.
Pour half of the jar of spaghetti sauce evenly over the macaroni mixture. Use the back of a spoon to spread the sauce around.
Put all of the ground beef on top of the macaroni mixture and spread the meat out evenly in the pan.
Add the remaining macaroni, spreading it evenly in the pan. Pour the remaining spaghetti sauce on top of the macaroni, spreading it out evenly.
Add a layer of mozzarella cheese and the remaining onion, green pepper and the second can of black olives.
Bake the upside-down ravioli for about 15 minutes or until cheese is completely melted and contents are heated all the way through.
-Cut into squares, which can be as big or small as you like.
-Use a spatula to remove the upside-down ravioli from the pan. Hold the plate over the pan while serving. It has a tendency to slide apart instead of staying in a solid square.