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May 192015
 

                                                      Crock Pot Ravioli Casserole

Perfect with garlic bread...

Perfect with garlic bread…

Phew! The last half of May here in northern Florida has been like living in HELL or to put it more gently, it feels like August instead of May and wondering what summer will bring us! I think a trip to Alaska might be in store if it gets any worse, ha ha! Every Day here in the last few days has been hitting the upper ’90’s in the shade. Even the dog only goes out to do her thing, the cats are hibernating in the woods all day, the chickens only leave their coop in the morning and Kenny and I are getting our work done outside in the morning and then retreating to the A/C for relief.
So in other words, I will try to spare my oven as much as possible by using our crock pot and cooking on the grill whenever possible. This is one of the simplest and easiest recipes if you like ravioli and a great way to beat the heat if you’re in the same boat as we are. You can use all store bought ingredients if you like or substitute your own homemade spaghetti sauce as I did. I did cheat on the ravioli as our store had some on sale, the hamburger I used of course was home grown, OOPS I wish, I meant to say home ground and Husband made his version of garlic toast to slop up the extra sauce!

Crock Pot Ravioli Casserole
 
Author:
Ingredients
  • 1 lb ground beef
  • 26 oz jar spaghetti sauce or the equivalent of homemade sauce
  • 1 bag (24 oz) frozen or refrigerated ravioli, cheese or meat for that extra man thing!
  • ¾ cup of stale Italian bread torn into small pieces
  • 1 cup of grated mozzarella cheese or more if desired
  • ⅓ cup of grated Parmesan cheese
Instructions
  1. Brown ground beef breaking up as it cooks; drain.
  2. Place about ⅓ of a cup of the spaghetti sauce into the bottom of your crock pot to cover and combine the beef with the remaining sauce.
  3. Place the ravioli atop the sauce and cover with the remaining sauce.
  4. Top with bread crumbs and sprinkle with the mozzarella and Parmesan cheeses.
  5. Cover and cook on LOW for 2-1/2 to 3 hours for the refrigerated ravioli and about 3 to 3-1/2 hours for the frozen, being careful not to overcook the pasta.

Hope you enjoy…………Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes.

Oct 282014
 

Meatball And Cheese Stuffed Shells

Did ya miss us? Last week was a little hairy with Kenny’s birthday this past weekend and some family coming to help celebrate his big “65”! Where does time go to anyway? This weekend also signals our 23rd anniversary and after all the cooking last week, this weekend I’ll be out of the kitchen, well for the most part!

For Kenny’s b’day, I made him one of his favorites, shells stuffed with homemade meatballs and also some stuffed with cheese for me; I like them both ways but mostly hooked on the cheesy ones, that’s just the way I ROLL!

I used a double batch of my homemade spaghetti sauce and 1-1/2 batches of my homemade meat balls to ensure having enough as I made a dish of each and did not have a lot left over! Of course, it also gave me another excuse to use my Asiago Cheese PDO from Italy!

Then for dessert, I made a brownie pie with a nutty crust that I will be sharing later. I knew the company would be staying overnight Saturday, so I made an awesome ham, cheese and onion quiche for Sunday morning breakfast with our fresh eggs, which was another big success and something I hadn’t made in awhile. And yes, some real men do eat quiche!

So with that, let me continue with the recipe, of course you can alter the recipe for as much as you want to make….

Yes...It was that good!

Yes…It was that good!

 

Meatball And Cheese Stuffed Shells
 
Ingredients
  • For one box of shells for stuffing, I used approximately:
  • 2 batches of my homemade spaghetti sauce and 1-1/2 batches of my homemade meatballs or use 4 to 6 cups of jarred sauce and enough frozen meatballs, thawed to fill have of the shells.
  • 16 oz of ricotta cheese
  • 1 cup of mozzarella cheese plus more of topping
  • ½ cup grated Asiago cheese
  • 2 large eggs
  • 1 tbsp of dried parsley
  • 1 teas of dried oregano
  • 1 teas of dried basil
  • Sea salt and white pepper to taste
Instructions
  1. Cook shells according to package directions.
  2. With an electric mixer, beat the cheeses with the egg and seasonings until light and fluffy.
  3. Spread two large baking dishes with enough sauce to cover.
  4. Stuff half of the shells with the cheese mixture and place in one dish.
  5. Stuff the other half with meatball and a little extra sauce (per Kenny).
  6. Top each dish with additional sauce, cover and bake in a 375 degree oven for about 35 minutes or until hot and bubbly.
  7. Uncover during the last 10 minutes and sprinkle with additional mozzarella and Asiago cheese.
  8. Serve with a tossed salad and of course, lotsa garlic bread.

 

Hope you enjoy as much as husband did on his birthday!!!!

And don’t forget to like us on Facebook or join our news letter to keep up with the latest recipes. You can find Asiago Cheese at #AsiagoCheeseUSA and check out their site here..http://www.asiagocheese.it/en/.

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