Skillet Ravioli Lasagna
Skillet Ravioli Lasagna
Skillet Ravioli Lasagna
Refrigerated ravioli offers a fun twist to classic lasagna that’s ready in 1/3 the time—no need to pre-boil pasta or bake for an hour. Truly a simple one-pan recipe for weeknight comfort food your family will love. Recipe courtesy of Del Monte Foods.
Serves 6.
INGREDIENTS
1¼ lbs. lean ground beef
½ cup diced onion
1 Tbsp. minced garlic
¼ tsp. salt
¼ tsp. black pepper
1 can (14.5oz.) diced tomatoes, not drained
1 can (6oz.) tomato paste
1 tsp. sugar
20 oz. refrigerated cheese ravioli, uncooked
1 can (14.5oz.) cut green beans, drained
3 cups shredded mozzarella cheese, 12 oz.
DIRECTIONS
- BROWN BEEF WITH ONION, GARLIC, SALT AND PEPPER IN A 3-INCH DEEP 10-INCH SKILLET OR DUTCH OVEN. SPREAD MEAT EVENLY IN PAN; REMOVE FROM HEAT.
- STIR TOGETHER DICED TOMATOES, TOMATO PASTE, 2 CUPS WATER AND SUGAR IN A MEDIUM BOWL.
- ARRANGE HALF OF RAVIOLI EVENLY OVER MEAT. TOP WITH HALF OF SAUCE. LAYER ALL GREEN BEANS, HALF OF MOZZARELLA AND THEN REMAINING RAVIOLI, SAUCE AND MOZZARELLA.
- COVER AND BRING TO A SIMMER OVER MEDIUM HEAT. REDUCE HEAT AND SIMMER GENTLY 15 MINUTES. REMOVE FROM HEAT; LET STAND 10 MINUTES. CUT INTO WEDGES AND SERVE.
VARIATION: To make Extreme Cheese Ravioli Lasagna, prepare recipe as directed, except dollop 1 cup ricotta cheese by heaping Tbsp., over lasagna after first 10 minutes of simmer time in Step 4. Cover and simmer remaining 5 minutes.
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Italian Stuffed Pork Meatball Sandwich
Italian Stuffed Pork Meatball Sandwich
ITALIAN STUFFED PORK MEATBALL SANDWICH
Slow cook these pork meatball in tomato sauce. You’ll love the mozzarella surprise in the middle. Great for kids’ dinner or a football fun party! Courtesy of Pork Be Inspired.
Serves 4 to 5 (about 12 to 15 meatballs)
INGREDIENTS
- 1 POUND GROUND PORK, LEAN
- 2 EGGS, WHISKED
- 1 TEASPOON GARLIC POWDER
- 1 TEASPOON RED PEPPER FLAKES
- 1 CUP BREAD CRUMBS
- 1 CUP FRESH MOZZARELLA BALLS, ABOUT 12 TO 15 OF SMALL SIZE
- 1 28-OUNCE JAR TOMATO SAUCE
- KOSHER SALT AND FRESHLY CRACKED BLACK PEPPER
- SUBMARINE-STYLE BUNS
INSTRUCTIONS
In a large bowl combine the whisked eggs, garlic powder and red pepper flakes. Add the ground pork and breadcrumbs and mix together until evenly combined.
Form the ground pork mixture into small meatballs, each the size of a golf ball.
Insert a mozzarella ball in the center of each meatball, taking care to re-form the meatball around the cheese once it’s been added. (The cheese should not be visible.)
Place the tomato sauce in the bottom of a slow cooker and add the meatballs on top.
Turn the slow cooker on and cook over high heat for 6 hours or low heat for 8 hours. Carefully rotate the meatballs after half the cooking time to make sure they cook evenly.
To serve, place three meatballs plus sauce in a submarine bun.
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Black Bean Pumpkin Chili
Black Bean Pumpkin Chili
Black Bean Pumpkin Chili
Low calorie and delicious! This lighter version of chili has lean ground turkey, black beans, and fresh vegetables, along with pumpkin for a unique and satisfying meal.; It’s sure to become a favorite slow cooker recipe at your dinner table. Recipe courtesy of Red Gold Tomatoes.
Ingredients
2 tablespoons extra virgin olive oil
1 pound ground turkey, or 1½ cups cubed cooked turkey
1 medium onion, chopped
1 medium yellow bell pepper, chopped
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can solid-pack pumpkin
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can petite diced tomatoes with lime juice & cilantro
3 cups chicken broth
2 teaspoons chili powder
1 1/2 teaspoons each cumin and oregano
Salt and black pepper to taste
Directions
- IN A SKILLET, HEAT OIL OVER MEDIUM HEAT. ADD TURKEY, ONION, PEPPER AND GARLIC; COOK AND STIR UNTIL TENDER. DRAIN WELL.
- TRANSFER TO SLOW COOKER. ADD REMAINING INGREDIENTS AND STIR TO COMBINE. COOK, COVERED ON LOW FOR 4 TO 5 HOURS.
- OPTION: TOP WITH CUBED AVOCADO AND THINLY SLICED GREEN ONIONS
PREP: 20 minutes
COOK: 4 hours
SERVINGS: 10
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Tomato Potato Florentine Soup
Tomato Potato Florentine Soup
TOMATO POTATO FLORENTINE SOUP
Add a small swirl of basil pesto and a sprinkle of Parmesan cheese to each bowl of this potato florentine soup for added Italian flavor. Just in time for those cool autumn evenings. Recipe courtesy of Potato Goodness.
Serves 4.
Ingredients
- 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
- 1 MEDIUM ONION, CHOPPED
- 2 STALKS CELERY, SLICED CELERY
- 1 (32-OZ.) CONTAINER CHICKEN BROTH (REDUCED SODIUM)
- 1 (28-OZ.) CAN CRUSHED TOMATOES (1 26-OZ. JAR MARINARA SAUCE)
- 1 LB. RUSSET POTATO, PEELED AND CUBED
- 2 TEASPOONS DRY BASIL
- GARLIC SALT AND FRESHLY GROUND PEPPER TO TASTE
- 3 CUPS FRESH SPINACH, COARSELY CHOPPED
Preparation
Prep Time: 10min | Cook Time: 25min
- HEAT OIL IN A LARGE SAUCEPAN; ADD ONION, CELERY AND CARROTS AND COOK FOR 5 MINUTES TO LIGHTLY BROWN.
- STIR IN STOCK, TOMATOES, POTATOES AND BASIL. BRING TO A BOIL; REDUCE HEAT AND SIMMER, COVERED, FOR 30 MINUTES.
- LET COOL SLIGHTLY, THEN PUREE IN A BLENDER OR FOOD PROCESSOR UNTIL SMOOTH.
- POUR BACK INTO SAUCEPAN AND STIR IN SPINACH; COOK FOR A MINUTE OR 2 MORE TO WILT SPINACH.
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