TRUFFLE RAVIOLI SKILLET LASAGNA - Ice Cream & Neon Dreams

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TRUFFLE SKILLET RAVIOLI LASAGNA WITH TRUFF PASTA SAUCE - ERIN ASCHOW - ICE CREAM & NEON DREAMS

TRUFFLE RAVIOLI SKILLET LASAGNA

COURSE: Main Course

Keyword: dinner, italian, LASAGNA, MEATBALLS, pasta, TRUFF SAUCE, TRUFFLE

Ingredients

1 JAR TRUFF PASTA SAUCE
1 BAG RAVIOLI FROZEN OR REFRIGERATED
1 BAG FROZEN MEATBALLS 24 OZ FRESH OR FROZEN
FRESH MOZZARELLA CHEESE 16 OZ, SLICED OR GRATED
PARMESAN CHEESE ABOUT 5 OUNCES GRATED
2 CUPS BREAD CRUMBS

Instructions

PREHEAT THE OVEN TO 425 F.
COOK THE MEATBALLS IN THE SKILLET, BROWNING ALL SIDES.
REMOVE THE MEATBALLS AND ADD A LAYER OF FRESH OR FROZEN RAVIOLI.
SPRINKLE WITH HALF OF THE BREAD CRUMBS. THEN ADD HALF OF THE SAUCE.
LAYER THE CHEESE ON TOP & ADD ANOTHER LAYER OF SAUCE & BREADCRUMBS, FOLLOWED BY PARMESAN CHEESE.
BAKE FOR 30-40 MINUTES OR UNTIL GOLDEN BROWN AND BUBBLY!