The recipe for today's post is one of my favorites, mainly because it is a shortcut/fakeout meal all in one. Not only is this dish quick and easy, but it's also meatless and can be filled with any and as many veggies your heart desires.
I just used onions, mushrooms and broccoli in this version, but the veggie possibilities are limitless.
Here are a few ideas for pasta mix-ins that would taste great (sauteed first and then added to the sauce): onions, broccoli, mushrooms, zucchini, squash, spinach, or red and green peppers.
SHORTCUT ALERT!
These frozen bags of goodness are perfect to have on hand for quick dinners anytime you need them. Having a jar of spaghetti sauce on hand in the pantry is the final step to weeknight dinner perfection!
Veggie Cheese Ravioli
Print this recipe!
- 1 bag frozen Light Cheese Ravioli
- 1 1/2 C frozen broccoli florets (I use baby florets)
- 1 large jar spaghetti sauce
- 1 container portobello mushrooms, chopped
- 1/2 onion, diced
- 2 cloves garlic
- 1 1/2 C reduced fat mozzarella cheese
- 3 T pesto (store bought or homemade)
- S&P
While the sauce is warming, cook the ravioli according to package directions.
Prepare the baking dish by putting a layer of spaghetti sauce on the bottom to prevent sticking. Once the ravioli is done, drain in a colander or transfer using a strainer to the baking dish.
Cover with desired amount of sauce and save the leftover sauce (if any) for a later date (can be frozen). <-- I do this often and love to have sauce ready to eat, or use as pizza sauce at a moments notice.
Top with cheese and pesto. Bake at 350 degrees for 30 minutes. Let cool for 5 minutes before serving.
This dish would be great served with a side salad and crusty bread. Yum!
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