Inside Out Ravioli


1 pound Ground Beef, extra lean
1 medium Onion – chopped
3 cloves Garlic – minced
16 ounces Tomato Sauce
6 ounces Tomato Paste
1 tablespoon Parsley – dried
1/2 teaspoon Oregano
1/2 teaspoon Salt
1/2 teaspoon Black Pepper – freshly ground
6 ounces Rigatoni – pasta, uncooked
10 ounces Spinach, frozen – chopped
1 cup Cheddar Cheese – shredded
1/2 cup Bread Crumbs – soft
2 medium Eggs – beaten
1/4 cup Parmesan Cheese – grated

Brown ground beef, garlic and onion in a large skillet. Drain any excess fat, and add tomato sauce and tomato paste, parsley, oregano, salt and pepper. Simmer for 10 minutes. Cook pasta according to package directions until just softened but not quite done. Drain and rinse with cold water. Put back into pan in which it was cooked. Add cooked spinach, cheddar cheese, bread crumbs, eggs and Parmesan cheese. Spread mixture in a 9 x 13-inch greased baking dish. Top with meat mixture. Sprinkle more grated Parmesan cheese on top. Bake at 350 degrees F for 30 minutes. Note: For freezing, undercook pasta to prevent it from becoming soggy. Freeze cooled casserole for up to 6 months, securely wrapped and labeled. To cook, thaw overnight in fridge and bake for 30 minutes at 350 degrees F.