Skip to content

Recipe Ingredients

  • 1 – 26 oz. bag Rosina® Italian Style Meatballs (½ oz. size), thawed* (use approx. 1/2 bag)
  • 1 – 24 oz. bag Celentano® Round Cheese Ravioli
  • 2 – 26 oz. jars of spaghetti sauce (any flavor)
  • 1 – 16 oz. bag Italian cheese blend or mozzarella cheese, shredded
  • salt and pepper to taste

Recipe Directions

  • Heat oven to 375 degrees.
  • Thaw cheese ravioli in hot water (1 minute).
  • Thaw 35 meatballs. Crumble meatballs into small pieces using a fork or food processor.
  • In a 9” x 13” baking dish, pour a thin layer of spaghetti sauce to cover bottom of dish. Arrange 12 ravioli in a single layer over top of sauce. Take half of the crumbled meatballs and sprinkle over the ravioli. Sprinkle half of the cheese over the meat. Repeat process with a second layer of sauce, ravioli and meat.
  • Add a thin layer of sauce over top. Bake for 45 minutes, covered.
  • Uncover and sprinkle with the rest of cheese. Bake uncovered for additional 10 – 15 minutes.  Let stand 5 – 10 minutes before serving.
  • For a different flavor, substitute with Rosina Angus Meatballs.