Recipes

Rustic Roasted Red Pepper, Chicken & Cheese Ravioli Casserole

That’s a mouthful right? Let me tell ya, it is delicious! I needed a quick, hearty dinner this week so I put this together. It was really good and my family enjoyed it.

 

For this recipe you’ll need:

-ready made ravioli ( I used Buitoni sweet bell pepper & roasted chicken stuffed ravioli)

-your choice of marinara

-shredded mozzarella & grated parmesan cheese

-Italian bread crumbs

 

First you’ll want to pre-heat your oven to 350 degrees, and boil your pasta per the instructions on the package. Once that’s done, turn off the heat on the pasta and set aside. (I left my pasta in the water so they wouldn’t stick to each other).

Pour about a 1/4 of the marinara sauce into the bottom of the casserole dish and spread evenly.
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Next, transfer the ravioli with a slotted spoon (draining excess water) to the dish overlapping each other like so.

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Once you have arranged your pasta, pour the remaining marinara on top and spread evenly.

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Now you can go as light or heavy as you want on the cheese! First I sprinkled about 10/4 cup of shredded mozzarella, then about 1/4 cup of grated parmesan. Lastly, I sprinkled 3 tbsp. of Italian bread crumbs evenly on top of the cheese.

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Place it in the oven and bake for about 20 min. or until cheese is melted. Serve this up with a side salad or bread sticks and dinner is done!

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Let me know what you think and if you guys enjoyed this recipe.

Thanks for reading,

~The Dimestore Gypsy

 

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Recipes

My Family Dinner Favorites: One Pan Cheesy Pasta Skillet

Friday is here and it’s a beautiful day! Today I’m sharing this one pan, cheesy pasta skillet recipe. It’s so quick and easy, and you only need a few ingredients. This is one of my quick, go-to meals on game nights.

Ingredients:

1 lb. lean ground beef (can sub lean turkey) *seasoning to taste

1 jar red pasta sauce of your choice (I used Classico four cheese red sauce)

1/2 box uncooked rotini pasta (about 2 cups dry) (can sub a similar shaped pasta) *I used garden vegetable rotini.

3/4 cup low moisture, part skim, shredded mozzarella cheese

 

To Make:

You’ll need to brown and season the meat to your liking. While browning the meat, boil the pasta according to the package directions. (I like to cook these at the same time so your pasta is ready to go as soon as the meat is done).

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After the meat is browned, set your cook temp to low and add your cooked, drained pasta.

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Now, add your pasta sauce and stir together to mix.

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After it’s all mixed up you can turn the burner off and sprinkle your cheese on top. Pop a lid on for a few minutes and let the cheese melt. Once it’s all melted, your ready to serve.

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To complete your meal, add a side of steamed veggies or a leafy green salad.

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I hope you enjoy this recipe! It’s a weeknight staple in our home.

 

Thanks for reading,

~The Dimestore Gypsy