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Crockpot Ravioli Casserole

Crockpot Ravioli Casserole

Tonight, I made a delicious meal that my daughter wouldn’t eat, until we were clearing off the table.  See, my daughter is either a picky eater, or in a rut and I haven’t offered enough variety in the past to where she won’t try anything new.  So as I was clearing off the table and getting ready to throw her uneaten dinner out, she decided she wanted a bite because she wanted to go to Starbucks.  She ended up eating her whole helping and kept saying “Delicious!  I love bowtie pasta now!”  This girl is something else.

Anyway, on to the recipe…I know you are dying to run in the kitchen and make this now!!

Crockpot Ravioli Casserole

1 1/2 lbs. lean ground beef

1 onion, chopped

1 clove garlic, minced

1 (15 oz.) can tomato sauce

1 can stewed tomatoes

1 tsp. oregano

1 tsp. Italian seasoning

salt/pepper

10 oz. frozen spinach, thawed

16 oz. bowtie pasta, cooked

1/2 cup parmesan cheese, shredded

1 1/2 cup mozzarella, shredded

*Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. I added the spinach, pasta, parmesan and 1 cup of the mozzarella and I mixed it all up really well. Then I added the last 1/2 cup of mozzarella to melt on the top.

 

 

 

 

 

 

 

 

 

 

I hope you get a chance to make this because it is delicious!!  Let me know how you like it!!

Happy Cooking,

Lori

 
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Posted by on June 21, 2012 in Beef, Crockpot Meals, Pasta

 

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Goulash

I made a delicious dish tonight that was so yummy!  I have had goulash in the past, but never tried making it.  This one was pretty good, but I will warn you, you better invite some guests over for dinner or perhaps cutting the recipe in half.  It makes enough to feed an army.  I have a huge container left for us plus another container of the same size to take to my grandparents. 

Goulash

Ingredients:

  • 2 lbs ground beef
  • 1 pound ground turkey
  • 2 large onions, chopped
  • 3 cups water
  • 1 (29-ounce) can tomato sauce
  • 2 (15-ounce) cans diced tomatoes
  • 3 cloves garlic, minced
  • 2 tablespoons Italian seasoning
  • 3 bay leaves
  • 3 tablespoons soy sauce
  • 1 tablespoon seasoned salt
  • 2 cups dried elbow macaroni
  • Salt and pepper to taste

Directions:

Heat a large dutch oven and saute the ground beef and ground turkey over medium-high heat. Remove any grease.

Add the onions and cook for five minutes or until onions become tender.

Add water, tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, and seasoned salt and stir to combine. Cove and cook for 20-25 minutes.

Add the macaroni, stir to combine, cover, and simmer for 20-25 minutes.

Remove from the heat, discard the bay leaves, and allow the mixture to sit for 30 minutes before serving.

Serve warm.

 

I hope you and your family enjoys this as much as mine did.  Let me know if you try it! 

Happy cooking,

Lori

 
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Posted by on February 6, 2012 in Beef

 

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Tortellini Italiano

I got this recipe for Tortellini Italiano in my e-mail today.  I am signed up to receive recipe e-mails from Kraft Foods and I get lots of yummy recipes from them and this looked like another great one!!

It is extremely easy and quick which is always a plus around here!

 
Tortellini Italiano
 
1 pkg. (1 lb.) frozen cheese tortellini
1 cup chopped red peppers
1 cup frozen peas
1 tub (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme
 

 

 

 

 

 

 

 

 

COOK pasta as directed on package.

MEANWHILE, cook and stir vegetables in large nonstick skillet sprayed with cooking spray on medium heat 4 to 5 min. or until peppers are crisp-tender and peas are heated through. Add cooking creme; cook and stir 2 min.

DRAIN pasta. Add to skillet; stir.

 

I don’t have a big enough skillet, so after I cooked the veggies and creme in the skillet, I poured that into the pot that had the drained tortellini in it. 

 

 

 

 

You can also use meat-filled tortellini to make it a little less cheesy.  I actually wish I had used meat-filled tortellini instead of cheese. 

I served it with a salad and mini croissant rolls. 

 

 

 

 

 

 

 

 

 

 It was good, but it was not as creamy as I like.  Maybe I didn’t cook the cooking creme long enough with the veggies, but it was creamy when I poured it over the pasta.  Maybe adding a little milk to thin it down would work.  The creme just started to settle on the pasta and wasn’t as sauce-like as I was hoping for, but it was good. 

It wasn’t one of my favorites, but I may try again with some modifications and maybe some of you guys will like it!

If you make it, let me know how you like it!  I love comments!!

Happy cooking,

Lori

 
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Posted by on January 24, 2012 in Quick & Easy

 

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Classic Tuna Noodle Casserole

Classic Tuna Noodle Casserole

Tonight, I wanted something easy and relatively quick to fix for dinner and I decided on Classic Tuna Noodle Casserole.  It was yummy and every bit of it got eaten up! 

 

 

Classic Tuna Noodle Casserole

Ingredients
 
1 can  (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free) 
1/2 cup  milk 
1 cup  Birds Eye® Sweet Garden Peas  
2 cans  (about 6 ounces each) tuna, drained 
2 cups  medium egg noodles, cooked and drained 
2 tbsp.  dry bread crumbs 
1 tbsp.  butter, melted
 
Heat the oven to 400 degrees F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl.
 
Bake the tuna mixture for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
 
Bake for 5 minutes or until the bread crumb mixture is golden brown.
 
 
I know tuna is one of those foods that you either love or hate.  I happen to really like tuna and it has been so long since I’ve had a tuna noodle casserole.  I wanted to something different to break up the week since I didn’t cook last night and we had fried chicken so I didn’t want to fix the chicken dinner I was planning on.  I think I’ll fix it Friday, so stay tuned for Garlic Parmesan Chicken! 
 
 
 
 
 

 

 
 
 
 
 
 
 
 
 
 
 
Let me know what you think if you try this yummy recipe!  I love comments!
 
Happy cooking,
 
Lori
 
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Posted by on January 18, 2012 in Quick & Easy

 

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