I don't know about you, but the one thing I've noticed while we've been sheltering in place is I'm basically thinking about food ALL.THE.TIME. I wake up in the morning thinking about what I will make the boys for lunch that day, or what I need to prep for supper. Other times I am wondering where I can run and get some drive thru or carry out easily and safely. I even went as far as to order Panera delivery this week because I was so tired of eating what we had in the house.
It's pretty much been five weeks of counting the minutes until my next meal. I am sure it is totally psychosomatic. I love going out to dinner once a week with my boys, usually after Saturday evening church service. That's now cancelled. (Although we have been getting carry out from local restaurants to help them in this dire time.) Those first couple weeks when the shelves were bare...yeah for someone who cooks and develops recipes for a living, it freaked me out. So I think some of the wanting to eat all the time comes from the fact I want to know I can.
There are things I've been craving more of during lock down too. At the top of the list? Carbs! I want the pasta. All the pasta. Don't get me wrong, we are big pasta eaters during "normal" life too, but for some reason sitting here day after day has me drooling at the sight of a plate of spaghetti and meatballs.
So, you will see a few new pastas coming to EMM over the next few weeks, and this Baked Ravioli Casserole is the first. I was able to make this because of a handful ingredients the store actually had on hand, so it's a great place to start if you are still having issues finding staples every week, or maybe you're cooking from the freezer and pantry, and might just have everything you need.
I threw in the can of mushrooms because I had them on hand, but you could easily add any veggies you like. You can even swap out the meat sauce for another to have a completely meatless meal.
April has lasted what seems like 398 days...all of them at home...and all of them pretty much centered around our next meal. I pray whatever you're craving, your family is staying healthy and safe. So...what's for dinner?
It's pretty much been five weeks of counting the minutes until my next meal. I am sure it is totally psychosomatic. I love going out to dinner once a week with my boys, usually after Saturday evening church service. That's now cancelled. (Although we have been getting carry out from local restaurants to help them in this dire time.) Those first couple weeks when the shelves were bare...yeah for someone who cooks and develops recipes for a living, it freaked me out. So I think some of the wanting to eat all the time comes from the fact I want to know I can.
There are things I've been craving more of during lock down too. At the top of the list? Carbs! I want the pasta. All the pasta. Don't get me wrong, we are big pasta eaters during "normal" life too, but for some reason sitting here day after day has me drooling at the sight of a plate of spaghetti and meatballs.
So, you will see a few new pastas coming to EMM over the next few weeks, and this Baked Ravioli Casserole is the first. I was able to make this because of a handful ingredients the store actually had on hand, so it's a great place to start if you are still having issues finding staples every week, or maybe you're cooking from the freezer and pantry, and might just have everything you need.
I threw in the can of mushrooms because I had them on hand, but you could easily add any veggies you like. You can even swap out the meat sauce for another to have a completely meatless meal.
April has lasted what seems like 398 days...all of them at home...and all of them pretty much centered around our next meal. I pray whatever you're craving, your family is staying healthy and safe. So...what's for dinner?
Baked Ravioli Casserole
1 (25 oz.) bag frozen cheese ravioli
1 (26 oz.) jar spaghetti sauce with meat
1 (6 oz.) can sliced mushrooms, drained
2 c. shredded mozzarella cheese
1/4 c. grated Parmesan cheese
2 tsp. Italian seasoning
Preheat oven to 400. Lightly grease 9x13 baking dish. Spread 1/3 cup sauce evenly on bottom of dish. Layer ravioli in dish. Add half of remaining sauce. Sprinkle with 1 cup mozzarella. Top with another layer of ravioli. (This should use remaining) Add mushrooms in an even layer. Sprinkle with remaining mozzarella, Parmesan and Italian seasoning. Cover with foil and bake for 20 minutes. Remove foil and bake 25 minutes or until bubbly and cooked through. Let stand 10 minutes before serving.
Shared at Weekend Potluck
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