This ravioli bake is so delicious! I like a lot of sauce when I have pasta, so you could probably go easier on the sauce if you like less. Mixing cream cheese into pasta sauce turns this dish into a delicious dish you will come back to over and over again. Plus it’s fast and simple to make.
It’s really simple, combine a jar or less if you like it less saucy and cream cheese in a sauce pan until the cream cheese melts.
Add just a little layer to the bottom of a baking dish
Top with ravioli
Add more sauce and top with cheese, bake and top with fresh basil if you have it, Dinner done in less than 30 minutes, and most of that time, you’re not working!
Creamy Ravioli Bake
1 28 oz. jar of marinara sauce
4 oz. cream cheese
1 tbsp. oregano
1/2 package of frozen ravioli
4 oz. grated mozzarella cheese
2 TBSP. Parmesan Cheese
In a sauce pan, combine sauce, cream cheese, and oregano, melt cream cheese. In a large pot, bring 4 quarts of water to a boil, boil ravioli 3 to 4 minute, drain. In a baking dish, add a thin layer of sauce, top with ravioli, add remaining sauce and top with cheese, bake at 350 for 20 minutes or until hot and bubbly.
This makes a great Meatless Monday meal, if you use cheese or spinach ravioli and a tomato and basil marinara sauce.
This recipe was shared at Ducks ‘n a Row Recipe sharing
I used to never touch a sweet potato, and then I started trying to eat better and gave them a try….haven’t looked back since! Even my picky daughter will eat them, so sweet potatoes have been adopted into the family.
I love Mexican food, and in an attempt to lighten it up, plus have a meat free meal, sweet potatoes are roasted with onions(a combination to smells awesome when it’s cooking), black beans mixed with salsa and warmed through, and a Chipotle sauce to go on top, makes a meatless meal pop!
Sweet Potato & Black Bean Tacos
1 large sweet potato, diced
1 medium onion, diced
1 15 oz. can of black beans, drained and rinsed
½ cup of salsa
1 TBSP of chili powder or chipotle chili powder
2 TBSP olive oil
6 whole wheat tortillas
1 5 oz. container of plain non-fat Greek yogurt
1 chipotle chili in adobe sauce, chopped
Salt & pepper
On a large rimmed baking sheet in a single layer, put your sweet potatoes and onion, drizzle with olive oil and sprinkle with chili powder, salt and pepper. In a preheated 425 degree oven, roasted potatoes and onions for 30 to 35 minutes until crispy on the outside and tender on the inside. Meanwhile combine salsa and beans and warm through, and mix chipotle chili with a little of the sauce into the yogurt, season with salt and pepper.
Assemble the tacos by layering sweet potatoes, beans and sauce.
Tip: Chipotle chili powder is hotter than traditional chili powder, and if you want the sauce to be hotter add more chili’s, taste as you go. Also freeze your chipotle chili’s after you use what you need and the next time just cut some off, so they don’t go bad
We had such a great Labor Day weekend. We’re able to sneak away for a long weekend together….. plus one cute little puppy!
While we were away, there was a beautiful farm market we we’re able to visit. I’m not kidding when I say I think some of the farmers staged they’re set ups. The veggies just looked so beautifully arranged, they just look like a work of art.
Even Cutie found something of interest! But looking at fall veggies, such as sweet potatoes
Carrots…. Makes me think of soups, and this soup is awesome. It’s great for a Meatless Monday or resetting after going away for the weekend and eating way tooooo many good things while you were gone. It’s really simple and comes together quickly.
Start with celery, onions and carrots
Saute for a few minutes, add garlic, then kale, a little crushed red pepper & nutmeg
Chicken broth, reserving a cup
Meanwhile blend up the remaining chicken broth and one can of the beans, add remaining cans of beans then the chicken broth & bean mixture, which will thicken up the soup, add salt pepper, nutmeg and thyme, then serve.
Two Bean & Kale Soup
3 TBSP olive oil
1 small onion, chopped
2 carrots, diced
2 stalks of celery, diced
2 cloves of garlic, minced
4 cups of chicken broth, divided
1 large bunch of kale
2 15 oz cans cannellini beans, drained & rinsed
1 15 oz. can black beans, drained & rinsed
1 TBSP apple cider vinegar
1 tsp. nutmeg
1 TBSP fresh thyme of 1 tsp. dried thyme
salt & pepper
In a large pot, heat olive oil over medium heat, add onion, carrots and celery, saute for 6 minutes or until they start to soften. Then stir in garlic and saute for 1 minute, then add 3 cups of chicken broth and kale. Bring to a boil, cover, reduce heat and simmer 5 minutes. Put one can of the cannellini beans in a blender or food processor with remaining cup of broth and process until smooth. Add puree, remain cannellini beans, black beans, salt, pepper, and nutmeg to soup. Bring to a boil, reduce & simmer for 5 minutes. Stir in thyme, vinegar and taste for seasoning.