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.
![IMG_4997 IMG_4997](http://lh4.ggpht.com/-Oky12YUoiLY/T2HGjKsyYUI/AAAAAAAAJsw/ljQD7ptHPhY/IMG_4997_thumb%25255B1%25255D.jpg?imgmax=800)
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.
![IMG_4996 IMG_4996](http://lh5.ggpht.com/-jN25iyylk9w/T2HGkDXX-3I/AAAAAAAAJs4/CJoiG42MWj8/IMG_4996%25255B5%25255D.jpg?imgmax=800)
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!
![IMG_4975 IMG_4975](http://lh3.ggpht.com/-RCG6bxMABBE/T2HGk8CS6AI/AAAAAAAAJs8/mOCchEM3Mrc/IMG_4975%25255B6%25255D.jpg?imgmax=800)
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
![IMG_4976 IMG_4976](http://lh6.ggpht.com/-7OhY4V2jHqc/T2HGloj-EOI/AAAAAAAAJtI/0ZRO4AgNVTc/IMG_4976%25255B5%25255D.jpg?imgmax=800)
![IMG_4977 IMG_4977](http://lh6.ggpht.com/-6wwqXW4Mv6g/T2HGmBNw2hI/AAAAAAAAJtQ/OQwLStQhTlE/IMG_4977%25255B5%25255D.jpg?imgmax=800)
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.
![IMG_4987 IMG_4987](http://lh5.ggpht.com/-5g1m8qLuNiY/T2HGmu6B6XI/AAAAAAAAJtY/ynacuaX-GLM/IMG_4987%25255B5%25255D.jpg?imgmax=800)
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.
![IMG_4989 IMG_4989](http://lh4.ggpht.com/-n9_SGwc10rk/T2HGnEU2-GI/AAAAAAAAJtg/nvwQ_xg5NTg/IMG_4989%25255B5%25255D.jpg?imgmax=800)
This dish would be great served with a side salad and crusty bread. Yum!
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