Mexican Ravioli

A few weeks ago I was looking for something different to make with ravioli besides your typical white or red sauce topping. My friend, Meggan, shared this recipe. She hadn't tried it yet, but it sounded good to both me and my friend Amy, so we made it for our cooking day.

Except I forgot that it really doesn't go well with my lactose intolerant child...so he had something else!

Mexican Ravioli-shared from Myrecipes
1 25 oz pkg frozen cheese ravioli
1 16 oz jar salsa
6 oz can tomato paste
2 cups black beans
1/2 tsp cumin
1-2 cups shredded cheese

Mix together beans, salsa, puree, and cumin. Now I laid the ravioli in the bottom of the dish and topped it with this mix and spread the cheese on top, BUT the original instructions say to layer it like a lasagna. So it's your choice.

Place in 350 degree oven for 45 mins covered. Remove cover and cook for another 5 mins until hot and bubbly.

**Q loved the beans, A liked the ravioli. K liked it all...and for me well...it was just ok. I've decided I'm just not a fan of ravioli casseroles, but its more of a texture thing than it not tasting good. I shared one with a friend who's boyfriend is vegetarian and they both said it was really good. So did Amy and her family, but she would add in some corn next time for some color. I would too, if I made it again. But considering Q' can't eat it, I probably wont! It was pretty quick and easy to make and great for a make ahead meal!

3 Cheese Baked Spaghetti

I am not usually a fan of baked spaghetti/pasta. But I did seem to order it out from a restaurant when we lived in our first apartment and it was quite tasty then! Little did I really know how easy it was to make! This one peeked my interest...more so for that fact that it was simple AND it involved 3 cheeses! I did double the original recipe to fit into a 9x13 pan.

3 Cheese Baked Spaghetti- shared from Tammy's Recipes
1 lb spaghetti
1 26 oz jar spaghetti sauce
2 cups cottage cheese
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese(omitted)
1 cup cheddar cheese
*optional: ground meat, sausage, or chopped cooked veggies

Bring water to a boil and cook spaghetti according to the package. Drain. Mix in cottage cheese, mozzerella, and parmesan. Place into greased 9x13 inch pan. Top with sauce and cheddar cheese. Place in 350 degree oven for 45 mins to 1 hour until heated through.
*If using meat/veggies, layer on top of spaghetti mixture before the sauce. This does freeze well, but under cook the spaghetti just a bit as it will finish cooking in the oven.

**We did really like this and we used some crumbled italian sausage in it and some shredded zucchini. The boys also enjoyed it! Sorry no picture we ate it all before I remembered to take one!

Maple Breakfast Casserole

On Saturday I attended the Taste of Home Cooking School's cooking show with my mom, aunt, and soon to be cousin in law, Meg. We had a good time and they shared some great recipes with us. This one was one we all thought sounded very good and I have some leftover bread to use up, so that is what is for dinner tonight!

Maple Breakfast Casserole-from Taste of Home Cooking School
1 pkg bulk maple sausage(if you can find it!),browned
10 eggs, lightly beaten
3 cups milk
1 tsp vanilla
2 cups apples(about 2 large), chopped and peeled
2 tbsp sugar
1 tsp cinnamon
6 cups cubed bread
2 cups shredded cheddar cheese

Preheat oven to 325. Combine eggs, milk, and vanilla, stir well. In a small bowl toss apples with cinnamon and sugar.

Place half of the bread on the bottom of a 13x9 inch greased pan. Sprinkle half sausage, half apples, and half cheese. Repeat layer. Pour egg mix evenly over casserole.

Bake uncovered for 55-60 mins or until eggs are set. Tent with foil if it browns to quickly.

**My mom thought it was missing something, perhaps the "maple" in the maple flavored sausage. K thought it was really good, and me well I like the french toast not in a casserole. I think its purely a texture thing.