THREE-HERB MOZZARELLA BALL BAKED RAVIOLI

Winning with this one, it's delicious-on-easy-street--perfect when you have a colossal Italian food craving but are short on time.


You'll get layers of soft, stuffed pasta, hot tomato sauce, melty cheese, salty parm, and extra, cheese with the balls of mozzarella that have been mixed with a blend of three fresh herbs and baked until blistered and oozy. Truly, everyone loves it.


Absolutely use the ravioli you like best, you'll need 20 ounces to feed four.

Notes:


THREE-HERB MOZZARELLA BALL BAKED RAVIOLI

Ingredients: 20 ounces stuffed ravioli, 24 ounces red sauce, 1 cup shredded Italian blend cheese, 1/4 cup grated Parmesan cheese, 1 cup mini mozzarella balls, 1 tbsp. each of chopped parsley, basil, and chives, black pepper.

Serves 4.


1. Preheat the oven to 400* F and butter or spritz a 9-inch round baking dish or pie plate with cooking spray. 2. Cook ravioli in boiling water for 3 minutes or until it floats, drain. 3. Meanwhile, heat the red sauce in a large pot over medium until heated through. 4. Spread a large spoonful of sauce over the bottom of the dish. Add half of the ravioli on top. Sprinkle over half of the shredded Italian cheese, then follow with some pepper.

5. Spoon over half of the sauce. Place the remaining ravioli on top, and then the remaining shredded cheese. Add pepper again.

6. Spread the rest of the sauce over the top. Mix the mozzarella balls with the fresh chopped herbs, and scatter those evenly over the surface. Sprinkle on the grated Parm.

7. Bake, tented with foil, for 30 minutes. (Be sure the foil is not touching the surface.) Remove the foil and turn the heat up to broil. Go until the cheese is blistered and golden. (Leave the oven door cracked and watch closely.) Remove to cool slightly before serving.

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