2 teaspoons canola oil
1/2 cup finely diced onion
1/2 cup finely diced green pepper
2 pounds ground venison
24-ounce jar of marinara sauce
1 1/4 cup chopped fresh tomatoes
1 clove garlic, smashed open
1 teaspoon garlic powder
1 bay leaf
24 ounces three cheese ravioletti
1 1/2 cups shredded mozzarella cheese
Grated parmesan cheese, if desired
Heat the canola oil over medium heat in a large skillet.
Brown the diced onion and green pepper in oil.
Stir in the ground venison, stirring until cooked through.
If there is any excess grease in the pan with the venison drain it off.
Add in the marinara sauce, fresh tomatoes, garlic, garlic powder and bay leaf.
Let the sauce simmer for 15 – 20 minutes.
Meanwhile, bring a pot of salted water to boil.
Cook the ravioletti for half of the time as instructed on the package directions.
As soon as the pasta is drained place in ice water to cool.
Spray a 9×13 pan with non-stick cooking spray.
Remove bay leaf and smashed garlic clove from pasta sauce.
Combine cooked, cooled and drained pasta with the sauce and place into the 9×13 pan.
Top the pasta with 1 ½ cups shredded mozzarella cheese.
Bake at 350 degrees for 30 minutes or until pasta is tender.
Serve with grated parmesan cheese if desired.
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