we made the trip to 30 together...let the new decade begin!
Saturday, October 1
Thursday, September 29
spinach-ravioli lasagna
i love this recipe because its another one to clear out the year supply of pesto that i have in our freezer! joe will be very happy when he can stop eating pasta...in the mean time, we have yet another recipe to share!
spinach-ravioli lasagna
what you need...
1 (6-oz.) package fresh baby spinach, thoroughly washed
1/3 cup refrigerated pesto sauce
1 (15-oz.) jar Alfredo sauce
1/4 cup vegetable or chicken broth*
1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
1 cup (4 oz.) shredded Italian six-cheese blend
Garnishes: chopped fresh basil, paprika
what to do...
Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce. Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
you can also make your own alredo sauce & pesto which i highly recommend to cut down on the calories!
spinach-ravioli lasagna
what you need...
1 (6-oz.) package fresh baby spinach, thoroughly washed
1/3 cup refrigerated pesto sauce
1 (15-oz.) jar Alfredo sauce
1/4 cup vegetable or chicken broth*
1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
1 cup (4 oz.) shredded Italian six-cheese blend
Garnishes: chopped fresh basil, paprika
what to do...
Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce. Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
you can also make your own alredo sauce & pesto which i highly recommend to cut down on the calories!
Wednesday, September 28
chicken & spinach pasta casserole
are you looking for something super easy for dinner? this recipe has a 15 minute prep time for those in a rush (mind you have to have cooked chicken though)...regardless its quick and yummy! also freezing is our newest trick. we have been making dinners go further by making the dish into 2 small pyrex vs one larger one and putting the second in the freezer. we rarely eat our leftovers, so this is the perfect way to avoid waste/kill 2 birds with one stone!
chicken & spinach pasta casserole
what you need...
8 ounces uncooked rigatoni
1 tablespoon olive oil
1 cup finely chopped onion
1 (10-oz.) package frozen chopped spinach, thawed
3 cups cubed cooked chicken breasts
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container chive-and-onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 oz.) shredded mozzarella cheese
what to do...
Prepare rigatoni according to package directions. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish (or break up into 2 smaller if you don't need the whole meal); add onion in a single layer. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside. Drain chopped spinach well, pressing between layers of paper towels. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.
Sausage & Spinach Pasta Casserole: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.
chicken & spinach pasta casserole
what you need...
8 ounces uncooked rigatoni
1 tablespoon olive oil
1 cup finely chopped onion
1 (10-oz.) package frozen chopped spinach, thawed
3 cups cubed cooked chicken breasts
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container chive-and-onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 oz.) shredded mozzarella cheese
what to do...
Prepare rigatoni according to package directions. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish (or break up into 2 smaller if you don't need the whole meal); add onion in a single layer. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside. Drain chopped spinach well, pressing between layers of paper towels. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.
Sausage & Spinach Pasta Casserole: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.
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