You might be expecting something along the lines for an Irish celebration but supper in a hurry, that’s the ticket around here. I like to keep a bag of frozen ravioli or tortellini in the freezer for just this kind of meal.
As spring starts to come early and with the time change, supper is starting to be a little later every day. The guys have been working outside until it starts to get dark. This was ready in about 30 minutes and ready to go as the guys starting trickling through the door. Starving of course.
I made the meatballs small so that they would cook quickly and I used a pasta sauce from the grocery store. It doesn’t get any easier. Hearty and filling and just what the guys love.
I am busy in the kitchen today and I am anxious to sit down this evening and finish this book. I can’t hardly put it down, but these guys of mine have come to expect food and lots of it.
What do you have planned for the weekend? Any good book recommendations? I’d love to hear about them!
- 1 pound sausage (Italian or breakfast sausage)
- 1 egg
- ½ cup breadcrumbs
- ¼ cup chopped onion
- 1 24 oz jar spaghetti or marinara sauce
- 1 25 oz package frozen cheese-filled ravioli
- ½ cup fresh grated Parmesan cheese
- ¼ cup fresh basil, cut into ribbons
- Preheat the oven to 375 degrees F.
- Add sausage, egg, bread crumbs and onion into a large bowl and mix together until well combined. Use a small cookie scoop or form meatballs into about tablespoon sized balls.
- Place 2 inches apart on a foiled lined baking sheet. Bake 20 minutes or until meatballs are browned and cooked through.
- Meanwhile, cook ravioli according to package directions.
- Add spaghetti sauce, cooked and drained ravioli and cooked meatballs together into a large pan. Cook over medium heat for about 10 to 15 minutes or until sauce is hot.
- Serve with Parmesan cheese and fresh basil.
Linking this up with The Hopeless Housewife