Ravioli casserole

Ingredients for 6 servings:

• 2 kg leaf spinach, frozen
• 1 ball of mozzarella
• 1 tbsp fat for frying
• 500 g minced beef
• 1 tsp, heaped paprika
• ½ tsp salt
• some pepper
• some garlic powder
• 1 onion(s), fresh or frozen, chopped, if desired
• 2 cans of ravioli, 800 g each
• 1 cup crème fraîche
• 1 bag of cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Thaw the frozen spinach for a day in a colander or sieve. Squeeze out the thawed spinach thoroughly and discard any excess water. Drain the mozzarella in a colander. Brown the minced meat in a pan with the salt, spices, and onion, if desired. Set aside and let cool. Tear the spinach apart a little and cover the bottom of a deep casserole dish with half of the spinach. Cut the mozzarella into pieces and place it on top of the spinach. Add the contents of the first ravioli can as the next layer. Then spread the remaining spinach on top of the ravioli. Drop dollops of crème fraîche over the spinach. The next layer is the minced meat. Spread the contents of the second ravioli can over the minced meat and sprinkle with grated cheese. Meanwhile, preheat the oven to 150°C (top/bottom heat). Cover the casserole dish and place it on the oven rack on the lowest shelf. After approximately 45 minutes to 1 hour, remove the lid and increase the temperature to 175°C. Bake until the desired browning is achieved. Note: This recipe is super simple. The entire casserole can be prepared and stored in the refrigerator for up to two days and then transferred to the oven at any time.