Million Dollar Ravioli

Christine Duhon found the original on Facebook from Brook Ervin and tweaked it into her own. The Cajun Power spaghetti sauce underneath and the Italian sauces on top are what make it work, and the meat simmers for at least an hour before anything gets layered.

Ingredients

• 3 lbs ground beef
• 1 jar Cajun Power spaghetti sauce
• 1 jar four cheese alfredo sauce (The Pasta Queen, or any brand)
• 1 jar spicy vodka sauce (The Pasta Queen, or any brand)
• Ravioli
• Garlic powder, onion powder, salt, pepper, and your favorite seasonings (Dano's Italian seasoning recommended)
• 1 block (16 oz) mozzarella, grated
• Cheddar, gouda, gruyère and Parmesan, grated, to taste
• Diced onions, optional

Instructions

1. Brown the meat. Brown the ground beef with all your seasonings. Add diced onions if you like.
2. Simmer. Add the pasta sauces, but NOT the four cheese sauce. Simmer covered for an hour, or longer. Christine goes about two.
3. Boil the ravioli. Cook according to the package, about 4 minutes.
4. Layer. In a baking pan, start with the meat sauce, then ravioli, then pour a little of the jarred cheese sauce over the pasta and spread. Top with grated cheeses. Repeat the layers until the top layer is grated cheese.
5. Bake. Uncovered at 375°F for 30 to 45 minutes, until you get a crusted cheese topping.

Recipe Notes

• On the vodka sauce: it's there to put Italian flavor on top of the Cajun Power sauce. You can skip it, but Christine wouldn't.
• From Christine: everyone who has eaten it has requested it for every get together.
• Credit: adapted from a video by Brook Ervin.