Michelle' baked ravioli

baked Ravioli

by Amy Lynn on January 27, 2010 in Main Courses, Pasta

See post on Amy Lynn’s site!

prep: 10 mins

Cook: 45 mins

Level: Easy

Serves: 

Description

This baked ravioli is simply to die for. The great thing about this is, if you don’t like meat, you can use cheese-stuffed ravioli pockets! With 3 ingredients and a only 45 minutes to bake, how can you go wrong with this recipe? Oh, that’s right, you can’t. 

Ingredients

• 1 bag (25 Oz. Bag) Frozen Ravioli
• 1 jar (26 Oz. Jar) Marinara Sauce
• 2 cups Shredded Mozzarella Cheese
• Parmesan Cheese, For Sprinkling

Preparation

Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.
Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.

TURKEY SAUSAGE & ARUGULA PASTA

http://www.eatingwell.com/recipes/turkey_sausage_arugula_pasta.html
From EatingWell:  December 2005/January 2006, EatingWell Serves TwoThe cheese in this dish is the key to the balance of flavors. For the biggest impact, make sure to use imported Italian cheese.
6 servings, generous 1 1/2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 12 ounces whole-wheat short pasta, such as shells or twists
• 8 ounces hot Italian turkey sausage links, removed from casings
• 3 cloves garlic, chopped
• 8 cups arugula, or baby spinach
• 2 cups halved cherry tomatoes
• 1/2 cup finely shredded Pecorino Romano, or Parmesan cheese, plus more to taste
• 1 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil

Preparation

1. Bring a large pot of water to a boil. Cook pasta until just tender, 9 to 11 minutes, or according to package directions.
2. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Stir in garlic, arugula (or spinach) and tomatoes. Cook, stirring often, until the greens wilt and the tomatoes begin to break down, about 3 minutes. Remove from heat; cover and keep warm.
3. Combine 1/2 cup cheese, pepper and salt in a large bowl. Measure out 1/2 cup of the cooking liquid; drain the pasta. Whisk the cooking liquid and oil into the cheese mixture; add the pasta and toss to combine. Serve the pasta topped with the sausage mixture and an extra sprinkle of cheese, if desired.

Nutrition

Per serving : 352 Calories; 9 g Fat; 3 g Sat; 2 g Mono; 26 mg Cholesterol; 47 g Carbohydrates; 18 g Protein; 6 g Fiber; 382 mg Sodium; 379 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 2.5 starch, 2 vegetable, 2 medium-fat meat

Frog Eye Salad

16 oz Box Acini Pepe Pasta
1 C. Mini Marshmallows
1 TBS. Lemon Juice
1 Carton Cool Whip
3 TBS. flour
2 Can Mandarin Oranges (save the juice)
1 Can Pineapple Chunks (save the juice)
2 TBS. Oil
2 Beaten Eggs
1 C. Coconut Flakes
1 tsp. Salt
1 C. Sugar

Bring to boil 6 cups of water. Add oil, salt(1/2 tsp) and pasta. Cook 8 minutes (until tender). Drain and rinse with cool water. In a large saucepan add 2 cups saved fruit juice, beaten eggs, sugar, flour, salt(1/2 tsp), and lemon juice. Cook until thick, stirring constantly with whisk. Cool and pour over cooked pasta. Add everything else. Chill in fridge before serving. Best is served the same day as its made! Enjoy!

Ravioli

I have never thought crispy ravioli would be good. Usually ravioli is boiled and soft, but this pan crisped ravioli is different and yummy.

1/2 bag of frozen ravioli
1/2 C. olive oil

Heat in frying pan until golden brown and crispy. Meanwhile prepare sauce in pot.

3-4 TBS pesto (depending on how many ravioli you are making)
2/3 C. balsamic vinegar (I like a little less of this)

Bring to a light boil and take off heat immediately. Dry off ravioli and pour pesto mixture onto warm ravioli. Enjoy!

CHICKEN ARTICHOKE ALFREDO

THIS IS A SUPER GOOD RECIPE AND EVEN BETTER THAN THAT, IT IS QUICK AND EASY TO MAKE
Sauce:
1/8 C butter
1/2 tsp garlic
1/2 C cream
1/2-3/4 C shredded Parmesan
salt and pepper to taste
Bring to boil reduce heat stir till cheese is melted
add fresh basil

1 chicken breast cooked (this was alot you can definitely use less)
chopped and half a can artichokes chopped
4 ounces cooked pasta
Cook pasta, drain and set aside. Heat chicken and artichokes (I do it in the pasta pot). Add sauce and pasta and toss (add more cream if you want it saucier)
(makes 2 large servings and can easily be multiplied)
I ADDED 1 TSP. OF PESTO. THIS ADDED EVEN MORE FLAVOR.
CLICK HERE FOR THE ORIGINAL RECIPE SITE

Crockpot Lasagna

1 1/2 Lb ground hamburger (or sausage) 1 Onion 1 large jar prego or ragu spaghetti sauce (I like to use a jar and a half) 1/2 C. water 6-10 dry lasagna noodles Large carton cottage cheese or ricotta cheese 2-3 C. shredded mozzarella Combine hamburger, sauce and water Layer in the crock pot: 1. Meat/Sauce 2. 2-3 dry broken noodles ( size of potato chips) 3.Meat/Sauce 4. Carton of cottage cheese or ricotta 5. 2-3 more noodles 6. Meat/Sauce 7. Shredded mozzarella 8. 2-3 more noodles 9.Meat/Sauce 10. Shredded mozzarella Cook on low 5-6 hours or on high 2-3 hours

SUMMERTIME ORZO AND CHICKEN

SUMMERTIME ON A PLATE
Adapted from Taste of Home

3/4 cup uncooked orzo pasta
1 lb. boneless, skinless chicken breasts, cut into 1" pieces
1 medium cucumber, chopped
1 small red onion, chopped
1/4 cup minced fresh parsley
2 Tablespoons lemon juice
1 Tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled feta cheese

Cook pasta according to package directions and let cool. Make sure to stir the pasta while cooling so it doesn't stick together. Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat heat for 6-8 minutes or until no longer pink. Remove from pan and let cool. You could also grill the chicken and cube it after.

In a large bowl, combine the cucumber, onion, parsley and chicken (once it has cooled a bit).
Stir cooled pasta into chicken mixture. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over chicken mixture and toss to coat. Just before serving, sprinkle with cheese

JOHNNY CARIONO'S BOWTIE PASTA

I TOOK THIS RECIPE WITH ME TO PARK CITY.  IT WAS SO EASY TO MAKE AHEAD, PUT IN THE CROCKPOT AND HAVE IT READY TO EAT AFTER A DAY OF FUN. 

NO WORRIES  ABOUT WHAT'S FOR DINNER.

6 boneless, skinless chicken breasts (about 1.5 to 2 lbs -- about 2 c.)
½ pkg. dry Italian dressing mix
1 jar four cheese alfredo sauce
1 cup (1/4 lb) swiss cheese, cubed
1 can Healthy Request cream of chicken soup
1 can chicken broth
1 pkg. Real Bacon pieces (or about 10 oz cooked bacon)
2-3 diced roma tomatoes

Combine all in a crock pot. Cook on low 6-7 hours**, shredding chicken 1 hour before serving. Serve over cooked bowtie pasta (16 oz).
*Note: When I took the chicken out to shred it, I whisked in 1 TB flour into the sauce because it was really thin and then put the shredded chicken back in.
**You can cook this meal in 20 minutes if you have the chicken and bacon cooked ahead of time. Just bring everything to a simmer to melt the swiss cheese and warm everything though.

Serves 8

EASY CHICKEN & BROCOLLI ALFREDO

1/2 lb. fettuccine, uncooked
2 cups fresh broccoli florets (If you like brocolli you could add more)
1/4 cup KRAFT Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-2/3 cups milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese
1/2 tsp. dried basil leaves
COOK pasta as directed on package, adding broccoli to the boiling water the last 2 min.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until done, stirring occasionally. Stir in remaining ingredients. Bring to boil, stirring constantly; cook 1 to 2 min. or until sauce is well blended and heated through.
DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly.