Spaghetti and meatballs is a comfort food classic, but today we're taking things one step further by swapping out the spaghetti for ravioli. Little pockets of pasta filled with spinach and ricotta? Yeah, I'd say that's a definite upgrade.
This recipe strikes a good balance between homemade and store-bought. While there are instructions for making your own tomato sauce and meatballs from scratch, you get a pass with the pre-made ravioli.
Once your meatballs are assembled and browned, your ravioli is cooked, and your tomato sauce is ready, you combine them all in a skillet and top with fresh mozzarella and Parmesan cheese before baking.
The result is a warm, cheesy main dish. Serve it with a simple side salad and you've got dinner (and hopefully leftovers for lunch tomorrow, too).
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