“Listen to the mustn’ts, child. Listen to the don’ts. Listen to the shouldn’ts, the impossibles, the won’ts. Listen to the never haves, then listen close to me… Anything can happen, child. Anything can be.” –Shel Silverstein
This recipe/photo is from LDS Living Magazine.
Serves 6–8; Prep Time: 10 minutes
For a meaty version, use purchased tomato and sausage pasta sauce.
• 2 (24-ounce) bottle purchased tomato and basil pasta sauce
• 1 (27.5-ounce) bag of frozen cheese ravioli, unthawed
• optional: 1 (10-ounce) box frozen spinach, thawed, drained, and chopped fine
• 2 ounces finely grated Parmesan cheese
Coat a 9×13-inch casserole dish with no-stick cooking spray. Pour half of the pasta sauce into dish (about 2 cups). Layer half of the ravioli and half of the spinach, if using. Repeat with 2 cups of sauce, remaining ravioli, remaining spinach, and remaining 2 cups of sauce. Sprinkle top with Parmesan cheese. Top with foil and bake for 40 minutes at 350º F. Remove foil and bake an additional 10 minutes. Let rest for 10 minutes before serving.
“The difference between stumbling blocks and stepping stones is how you use them.” – Unknown
Recipe is from Kraft; photo from: http://www.sixsistersstuff.com
I like meals that I can put together quickly and not worry about while I do other things.
1 lb. lean ground beef or Italian sausage
1 (24 oz) jar spaghetti sauce
1 cup water
1 (15 oz) container of ricotta cheese (can use skim ricotta)
1 pkg. Kraft Italian Five Cheese (approx. 2 cups)
1/4 cup grated Parmesan cheese
2 tablespoons parsley
6 regular lasagna noodles, uncooked
Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups Kraft Italian cheese, 2 tablespoons Parmesan, egg and parsley.
Spoon 1 cup meat sauce into slow cooker; top with 3 lasagna noodles, broken to fit; and half of cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
Cook on low 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered, 10 min. or until melted.