Baked Ravioli

This is a new favorite pasta dish of ours.....perfect when you want to have an easy, quick, meatless meal.  Throw in a salad and bread and you're good to go!

Baked Ravioli

recipe from Damn Delicious

You will need:

-package of cheese filled ravioli (I normally use frozen)

-1 (25oz) jar spaghetti or marinara sauce, or 2 cups of homemade sauce

-1/3 cup cream cheese, cubed

-1/2 tsp dried thyme

-1/2 tsp dried parsley

-1/2 cup (or more if desired) shredded mozzarella cheese

-1/4 cup grated Parmesan cheese

*Preheat oven to 350, and spray baking dish with cooking spray

*Boil ravioli in a large pot of boiling water (2-3 minutes) until just tender

*Combine spaghetti sauce and cream cheese in sauce pan over medium heat. Stir until cream cheese has  melted.  Add parsley and thyme and stir.

*Spread ravioli into baking dish.  Top with sauce mixture.  Sprinkle mozzarella cheese over the top.

*Bake, uncovered, about 20 minutes or until cheese has melted.

*Sprinkle with Parmesan cheese and serve

Pancake Squares

This is just a quick and easy breakfast recipe I thought I would share....found it a while back on pinterest and can't believe I've never thought to do this.  I hate making pancakes for two reasons: 

1.)  I'm not good at making them....they come out looking funky

2.)  they take too long....I want to sit down with my family and eat, not stand by the stove all morning

Now, Kevin is an awesome pancake maker, but when he's not around or doesn't feel like making them, I will be using this recipe from now on.  Take a couple minutes to put it together, bake it, and cut it into squares....so easy.  I forgot to take a picture of the whole thing, but I used a 9x9 inch baking dish, and it was enough to feed our little family of four perfectly.

You will need:

-3/4 cup milk

-2 tablespoons melted butter

-1 large egg

-1 tablespoon sugar

-1 cup flour

-2 teaspoons baking powder

-1/4 teaspoon salt

 

*Preheat oven to 350.  Spray a square baking dish with non stick cooking spray.



*In a large mixing bowl, beat together milk, butter, and egg.  Add sugar, then gradually beat in the flour.  Stir in baking powder and salt. 

*Pour batter into pan and bake for 20-25 minutes

this recipe was found on bigredkitchen.com



Firehouse Spaghetti

 

Firehouse spaghetti....it's our new favorite casserole.  It's kind of like chicken spaghetti, but spicy....and with beef, not chicken!  I got this recipe from my co-worker Jenny, who likes to cook like I do, and who described this dish as "man food".  Well, my man was sure happy with this recipe.  So was my little man!  Hunter has "casserole issues" sometimes and doesn't like things mixed together, but I told him that this is what the firemen eat, and he gobbled it right up.  I'm sure at one point a real fireman has eaten firehouse spaghetti, so technically it might not be a lie? 

 I used the original rotel flavors, and it gave it a nice kick....not too spicy for the kids though.  If you want is less spicy, use the mild rotel.  It also calls for 2 containers of Old English Sharp Cheddar Cheese, but you can easily interchange this for cheese whiz.  I used one container of Old English, and half a jar of cheese whiz. 

 

You will need:

-12 oz spaghetti noodles

-1 lb. ground beef

-2 cans rotel

-2 containers Old English Sharp Cheddar Cheese (I found it by the cheese whiz)

-2 cans cream of mushroom soup

-onion

-garlic (I didn't measure the onion or garlic, just finely chopped a little of each)

-shredded cheddar cheese (if desired for topping)

 

*Preheat oven to 350.  Spray a 13x9 inch dish with cooking spray

*Brown ground beef, along with garlic and onion in a large skillet.  Drain fat from the beef and return to the skillet

*Meanwhile, cook spaghetti noodles according to directions (I always save a little pasta water before you drain the noodles, in case you need to add more liquid to the pasta)

*Add rotel, cheese, and cream of mushroom soup to the beef mixture in skillet and heat over med-low heat just to melt the cheese and soup a bit.

*In a large bowl place cooked spaghetti noodles.  Pour beef mixture on top of noodles and mix well.  You can add a little of the reserved pasta water if you need to thin it out. 

*Pour mixture into baking dish and sprinkle on extra cheese if desired.

*Bake for 20-25 minutes. 



 

Lasagna Roll Ups

I found a recipe for these easy lasagna roll ups a while back on life-as-a-lofthouse.blogspot.com and decided to finally try them out.  They are really simple to prepare and super tasty!  Both Kevin and the kids really liked them, and it was a nice variation on plain old lasagna:)

 

You will need:

For the filling-

-1/3 cup grated Parmesan cheese

-15 oz container Ricotta cheese

-1 cup shredded mozzarella cheese

-1 egg, beaten

-1 1/2 tsp dried parsley

-1/2 tsp onion powder

-1/4 tsp garlic powder

For the sauce-

-24 oz jar of spaghetti sauce (I used Classico Four Cheese)

-1 lb. ground beef

 

9 lasagna noodles

1 cup shredded mozzarella cheese

 

*Preheat oven to 375

*Mix together all of the filling ingredients in a small bowl and place in fridge until you need it

*Boil lasagna noodles according to package directions, gently drain and lay out on nonstick foil or wax paper (I spray mine with PAM so they don't stick)

*Brown ground beef in large skillet.  Drain beef and return to skillet.  Add jar of spaghetti sauce and cook over low heat for 5-6 minutes or until heated through.  Pour 1/3 of the sauce into the bottom of a 9x13 baking dish and set aside.

*Grab the filling from the fridge.  Spread about 1/4 cup of filling onto each lasagna noodle, roll up, and place seam side down in baking dish.

*Pour or spoon remaining sauce over roll ups and sprinkle with 1 cup of mozzarella cheese.

*Bake for 30 minutes



Enchilada Casserole

I made this enchilada casserole a few weeks ago, and it was definitely a crowd pleaser. This is perfect for a busy weekday dinner because it can be put together fast. I served it along with fresh guacamole and tortilla chips...and a beer in a frosty mug, just because it seemed to go along with the meal. Kind of felt like I was on a tropical vacation for a minute...until I hear my precious 4 year olds fake burping on the other side of the table...that snapped me back into reality real fast:)

This recipe is adapted from Taste of Home...their picture was really pretty-it stood up in layers (lasagne like) after it was cut. Mine didn't, but it sure did taste good so I didn't care!

Enchilada Casserole

You will need:

-1 pound ground beef

-1/2 onion, chopped

-2 cups salsa (I used Clint's salsa)

-1 (15oz) can black beans, rinse and drained

-1/4 cup light italian dressing, I used zesty

-1 packet low sodium taco seasoning

-1/4 tsp cumin

-6 flour tortillas

-3/4 cup low fat sour cream

-1 cup shredded mexican cheese

-1 cup shredded lettuce

-1 medium tomatoe, chopped

-1/4 cup minced, fresh cilantro

*Cook beef and onion in skillet together over med-high heat until no longer pink. Drain and return to the pan.

*Drain and rinse black beans...I really just wanted to include this picture because this is my Grandma Johnson's colander. It's one of the only things I have of hers after she passed away...it's missing one leg, but I still use it...a lot...because it makes me happy:)
*Stir in salsa, dressing, taco seasoning, black beans, and cumin into the meat/onion mixture

*Spray a square dish with cooking spray. Place 3 tortillas on bottom of the dish. Layer with 1/2 of meat mixture, then sour cream, then cheese. Repeat layers again.

*COVER with foil and bake at 400 for 25 minutes

*UNCOVER, and bake 5-10 more minutes until cheese in melted and bubbly

*Top with shredded lettuce, tomato and cilantro

Easy Breakfast Casserole

I'm taking advantage of this beautiful day to sit outside and catch up on my blogging while the kids play! I found this easy breakfast casserole recipe on pinterest and made this for breakfast Christmas morning. I've done a casserole for breakfast the last several years for Christmas, mostly because you can make them ahead of time the night before....I love the fact that you can go to bed knowing that all you have to do in the morning is pop it in the oven! The recipe I usually use calls for a layer of white bread on the bottom. Kevin informed me this year that he has never liked it because it's too "bready". Really? Good to know I guess after so many years! When I saw this recipe, I knew I wanted to try it....it's so easy to prepare and calls for very few ingredients. The only change I made is that I added about a teaspoon of dry mustard to the egg mixture. All the other egg casseroles I've made have called for this, and I had it in the pantry...so, I added it! We also served it with a little bit of salsa to give it an extra kick. This will definitely be a regular dish on our weekend breakfast menu from now on...maybe even dinner too!

sorry for the not so flattering picture...it was almost half gone before I remembered to snap a picture

Easy Breakfast Casserole

You will need:

-1 package crescent rolls

-1 lb mild ground sausage, browned and drained

-6 eggs, beaten

-2 cups shredded cheddar cheese ( I used sharp cheddar)

-1 tsp dry mustard (if you don't have this, don't worry...but I think it makes it better)

*Preheat the oven to 350 and spray a 9x13 inch dish with cooking spray

*Roll out package of crescent rolls and place on bottom of baking dish

*Top crescent rolls with an even layer of browned and drained sausage

*Beat the eggs together along with dry mustard and pour evenly over sausage

*Top with cheese (believe it or not, I don't think I used the entire 2 cups of cheese...it seemed like too much to me, but you be the judge!)
*Bake at 350 for 30 minutes

*This can be made right away, or like I do, the night before. Just keep it in the fridge and take it out about 15 minutes to sit on the counter before putting it in the oven to bake

Spinach and Ricotta Stuffed Shells

I made these yummy stuffed shells recently and they were a hit. These were very easy to make, the hardest part was cooking the shells and cooling them without breaking them. I figured the kids may not be into the spinach stuffing, so I saved a few plain pasta shells for them to eat on the side.....they thought it was hilarious because they looked like big sea shells and ate everything. As I was getting ready to take a pic of all the ingredients Hunter jumped behind everything and said cheese! I guess Hannah didn't want to be left out because she insisted I take one of her too. So here's a double shot of the ingredients...plus two cute helpers.

You will need:

-1 box jumbo pasta shells

-salt/pepper

-15 oz container ricotta cheese (I used part-skim)

-1/2 grated parmesan/romano cheese ( I used Kraft)

-1 egg, lightly beaten

-2 cups mozarella

-10 oz package frozen chopped spinach, thawed and squeezed dry of liquid

-1 tsp italian seasoning

-pinch of nutmeg

-26 oz jar of spaghetti sauce

-1 can diced tomatoes ( I used italian style)



*Preheat oven to 375. Lightly grease a 13x9 inch dish with cooking spray

*Cook shells according to directions. Carefully drain and set aside (spread out on a sheet pan) to cool

*In a bowl mix ricotta, 1 cup mozarella, parmesan/romano, spinach, egg, salt/pepper, italian seasoning, and nutmeg

*In a separate bowl mix spaghetti sauce and diced tomatoes

*Pour 3/4 cup of spaghetti sauce mixture on bottom of baking dish

*Stuff shells with cheese and spinach mixture and place in baking dish

*Pour remaining spaghetti sauce mixture over shells and top with remaining cup of mozarella

*Cover dish with foil and bake for 30 minutes

*Uncover and bake for 10 more minutes or until cheese is melted

Baked Penne Pasta

I'm sitting here watching The Next Food Network Star and it's inspired me to get caught up on a few recipes. I love the new Philadelphia Cooking Creme, and had a sweet friend send me a booklet with all their different recipes. I made this pasta dish and it was awesome....super easy too. We must have been really hungry that night, because I forgot to get a picture before we devoured it. The recipe says to add the remaining 1/4 of the cooking creme to the top.. I added it all in at once and it turned out great!

You will need:
-1 lb ground beef
-1/2 cup each chopped onions and green peppers
-1 jar spaghetti sauce ( I used classico)
-1 tub philadelphia italian cheese and herb cooking creme
-1 cup shredded mozarella cheese
-3 cups cooked penne pasta

*preheat oven to 350
*brown meat with vegetables in large skillet
*Stir in spaghetti sauce, cooking creme and 1/2 cup mozarella
*cook and stir 2-3 minutes until cheese is melted
*add cooked pasta and mix lightly
*spoon into a 13x9 inch casserole dish and top with remaining mozarella
*bake COVERED 15 minutes, UNCOVER and cook for 5 more minutes or until cheese is melted
ENJOY!

Chicken Spaghetti

I made this chicken spaghetti for dinner on Christmas Eve and it is soooo good. I've tried a lot of variations of chicken spaghetti and still go back to this one just because how simple and easy it is, and it's one of those things that I look forward to reheating the next day, just because I know how good it will be!

You will need:
-1 pkg cooked thin spaghetti (I cook the whole package, but usually end up leaving out some of the noodles)
-1 rotisserie chicken, shredded (about 3 cups)
-1/2 cup green bell pepper, chopped
-1/4 tsp garlic salt
-1/4 tsp pepper
-2 cups shredded cheddar cheese + 1/2 cup to sprinkle on top
-2 cans cream of mushroom soup
-1 can chicken broth (I used low-sodium)

Mix everything together and put in lightly greased baking dish. Sprinkle with 1/2 cup more cheese on top if desired. Bake for one hour at 350. Enjoy!

Corn Casserole

I got this recipe from Kevin's Aunt Wanda several years ago and this is one of my all-time favorites. I'm not lying when I say I actually start looking forward to this about a month before Thanksgiving, just because I know how yummy it is! I still love the standard broccoli and rice casserole (who doesn't), but this really spices the holidays up a little. I made a double batch for both Thanksgiving and Christmas this year, and had just enough left for a late Christmas snack just for me....makes for great leftovers too. It has a little kick from the cayenne pepper, which you can definitely adjust based on how spicy you like things. The best part about this for me is that my kids love to help crush the crackers.....I put them in ziplocs and let them smash them to their hearts desire.....nothing better than finding things to occupy a toddlers time!

Corn Casserole

You will need:
-1 can creamstyle corn
-1 can niblet corn (drained)
-1 cup shredded cheese (I used sharp cheddar)
-1 stick melted butter
-1 bell pepper chopped
-a little onion chopped
-3 tablespoons sugar
-1 teaspoon salt
-1 teaspoon pepper
-1/2 teaspoon cayenne pepper (less if you don't want it spicy)
-2 oz jar chopped pimientos (drained)
-2 eggs (beaten lightly)
-1 cup golden crackers (I use the original Club crackers)

Mix everything together and bake in a lightly greased 13x9 inch dish for about 50 minutes. This recipe is easy to double if making for a bigger crowd. Enjoy!

Ellie's Lasagna

I got this recipe out of a magazine several years ago, and it's the only way I've ever made a lasagna. It was titled "Ellie's Lasagna"..... I'm not sure who Ellie is, but I think I would like her. This recipe is super simple and makes a lot of servings. It freezes well too. I made this yesterday for my sister-in-law, who just had a baby, to take home....I had a hard time not stealing a slice:)

You will need:
-12 lasagna noodles
-1 (15 oz) container ricotta cheese (I used whole milk ricotta)
-1 tsp finely minced garlic
-1 lb ground beef
-2 (260z) jars spaghetti sauce (I used Classico tomato and basil)
-4 cups shredded Italian blend cheese

*Cook lasagna noodles according to directions and set aside. I always add a little olive oil to the pasta water (to keep them from sticking together), and spread them out on parchment paper (sprayed w/ PAM) when they are done to cool.
*Stir together ricotta cheese and garlic and set aside
*Cook ground beef until done; drain; and stir in spaghetti sauce
*Layer a lightly greased 13x9 inch dish with 1/3 each of noodles, ricotta mixture, shredded cheese, and meat sauce. Repeat layers twice, and end with remaining shredded cheese.
*Bake at 375 for 35-40 minutes. Let stand for 5-10 minutes Enjoy!

Cheddar Macaroni Beef Casserole

I got this recipe off of Kraft Food's site, they have so many easy recipes that are so good! It is soooo easy to make, you could definitely whip this up in 15 minutes after a day's work and feel good about it. It kind of reminds me of a Hamburger Helper meal, even though I HONESTLY have NEVER had a hamburger helper before.....I guess I was deprived growing up!

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner

1 lb. lean ground beef

1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained

1/2 tsp. dried oregano leaves**I didn't have any oregano, so I just sprinkled a lot of my dried italian seasoning into the mixture and it was just as good

1/2 cup KRAFT Shredded Cheddar Cheese

HEAT oven to 400ºF.

PREPARE Dinner as directed on package, omitting the butter. Meanwhile, brown meat in large nonstick skillet on medium-high heat; drain. Add tomatoes and oregano; mix well. Bring to boil.

ADD meat mixture to Dinner; spoon into 9-inch square baking dish. Sprinkle with Cheddar.

BAKE 10 min. or until Cheddar is melted and casserole is heated through.

King Ranch Casserole

Every now and then I get on a casserole kick, and this one is just plain yummy. I seen a lot of variations for this recipe, but this is what we've come to prefer. You can also use corn tortillas in place of the tortilla chips, but I like the crunchiness of the chips....plus if you have little helpers like me, they love to crush the chips up for me and sprinkle the cheese!

King Ranch Casserole

You will need:
-tortilla chips (I used the scoops)
-4 chicken breast (cut into cubes)
-1/2 cup onion chopped
-1 can cream of mushroom soup
-1 can cream of chicken soup
-1 can rotel (I used mild)
-2 cups shredded cheddar cheese
-2 Tbsp butter or olive oil

- Saute onion and chicken in butter on med-high heat until cooked through.
- Combine soups and rotel in a small bowl
-Line baking dish (I used a 12x8 inch) with crushed tortilla chips
-Then layer 1/2 chicken and onion mixture, 1/2 soup mixture, 1/2 of cheese
-Repeat layering with other 1/2 of remaining ingredients
-Bake at 350 for about 25 minutes or until cheese melts

Tuna-Noodle Casserole

This is a recipe I got from my step-mom, who I think got it from an old Betty Crocker book? I remember she used to make this every few weeks, and it was the one meal I always looked forward to being there for. Talk about comfort food. This has become one of Kevin and the kids favorites now too. For those that aren't big fans of tuna...believe me, just try it....this beats out chicken spaghetti in my book. The best part about this dish is that it almost tastes better when heated up the next day so leftovers are easy!

Tuna Noodle Casserole

You will need:
-6 oz (3 1/2 cups) medium egg noodles ** I usually use a little over 1/2 a bag
-1 large can tuna in water ** I use chunk light
-1/2 cup mayonnaise
-1 cup sliced celery
-1/3 cup chopped onion
-1/4 cup diced green pepper
-1/4 cup chopped pimiento ** I use a the small jar of already chopped pimientos, drained
-1 tsp salt
-1 can cream of celery soup
-1/2 cup milk
-1 cup shredded sharp cheddar cheese *plus more for topping casserole if desired, because everything is better with cheese on top according to our family

-Cook noodles in boiling salted water until done and drain. Combine noodles, drained tuna, mayo, vegetables, and salt. **I adjust the mayo sometimes depending on how many noodles I use, you may need to add a little more than 1/2 cup to make it creamier.

-In a separate sauce pan, Stir soup and milk and heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture. Turn into a lightly greased casserole dish. Add more cheese on top if desired. Bake at 425 about 20 minutes. Enjoy!

It also freezes well too, just wrap it well before storing it, and before baking allow it to thaw on the counter for about 30 minutes!