I fell in love with this. It's so simple. I got both of these recipes at cooking class taught by LeAnn Poloni Whitesides.
1 package frozen beef ravioli (the recipe called for 2, but I felt like one was enough for our family)
1-2 jars spaghetti sauce or you can make your own simple sauce (see below)
2 cups shredded mozzarella cheese
grated Parmesan or asiago cheese
Heat oven to 350* Spray bottom and sides of 9 x 13" dish with cooking spray.
Put a thin layer of sauce on bottom of dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella. Repeat layers.
Pour 1/4 cup of water along the sides of the dish. Cover with foil and bake 60 minutes. Remove foil and sprinkle Parmesan cheese and bake uncovered for 15 minutes. Let stand for 10 minutes before cutting.
You could do the same thing with tortellini and Alfredo sauce for a different version.
2 tbs olive oil
1 medium onion, chopped
2 cloves minced garlic
2 cans whole tomatoes (use scissors and cut up in can)
2 tsp chicken base or bouillon cubes/ or you could use a slash of wine.
1 tsp basil or taste
1 1/2 tsp Italian seasonings
1 T tomato paste
1/2 tsp sugar
could add a tablespoon of balsamic vinegar.
Heat oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally until softened. Add at the very end. Crush the tomatoes and other ingredients. Bring to a boil, reduce heat and simmer until sauce is thick and reduced (about 1/2 an hour). Set aside. Adjust seasonings.
Note: If sauce tastes a little bitter add 1/2 tsp baking soda
For the "drinky" this week try a nice glass of wine. Feel free to comment on your favorites below!
Last weeks linky winner is Whole Food Mom on a Budget's pumpkin-almond-flour-waffles
I'm really sorry I still haven't created a brag button for winning. I just started a new job last week and so life has been a little hectic for me.