Ravioli-Beefaroni

I’ve been making this dish for years. It’s a quick and easy meal that can feed as many as you need. In fact, this is one of the first dishes I made. If a young child (about 12) can make this, anyone can. I’m also not sure who will like or appreciate this recipe, but it’s been done and I’ll certainly make it again when I really don’t want to cook. You can also just use 3 cans of your choice flavors. I usually would do 2 beefaroni and 1 ravioli when I was growing up, but me and my husband eat more than when I was a kid, and we like to have an extra meal or 2 for lunch the next day. 4 cans makes enough for 4 people.

  1. Open 2 cans of ravioli and 2 cans of beefaroni. Use a rubber spatula to scrap cans into a large saucepan. Heat over medium heat for 10 minutes covered stirring occasionally until everything is heated through. Add 2 Tbsp of Parsley and 1 Tbsp of Garlic powder. Stir together then serve.