As a working mom I am always on the hunt for something fast, easy, fulfilling and healthy. Now that my daughter is 3 1/2 years old we run between preschool, dance classes and soccer practice…well at least before Covid-19 we did. With our busy schedules it’s always nice to have meals like this one to turn to. Today, I am sharing a meal that is fast, easy and a great addition to your work week 30 minute meals. It’s rich, filling and pairs well with a small side salad and/or crusty bread…not to mention a nice red wine! This meal had me at spinach, mushrooms, bacon, tomatoes, cheese and garlic! Now let’s get started on this delicious Cheesy-Creamy Ravioli Bake!
One of my favorite tips that I’ve learned over the years is to always layout all of your ingredients and prep your ‘Mise en place’ before you get started. ‘Mise en place’ is a French term that means having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. It helps to have all of this prep work done before you start cooking so everything can come together at the same time. It’s easy to get overwhelmed when you are busy with a toddler under you feet and also following a new recipe. This tip always helps me out!
Now that you have your ingredients in order, it’s time to get your pot filled with water to boil the noodles and your skillet heating up for the bulk of the meal. It’s very important that if you want yummy pasta of any kind to SALT YOUR WATER! Your pasta water should always taste like sea water to ensure that you get a delicious pasta with lots of flavor.
This recipe cooks up so fast, it is easy to cleanup and has a delicious taste…not to mention the house smells AMAZING! I hope you and your family enjoy this recipe as much as mine. Now on to the recipe!
Cheesy-Creamy Ravioli Bake
Ingredients:
- 2 (9 oz) pkgs mushroom stuffed ravioli
- 1 bag of spinach
- 4 slices of thick cut bacon, cooked, drained and chopped into bits
- 2 large cloves of garlic, diced
- 1 onion, chopped
- 1 container of cherry tomatoes, halved
- 1 (15 oz) container of refrigerated Alfredo sauce
- 1 cup shredded mozzarella
- 1/4 tsp red pepper flake
- Parmesan cheese, for garnish
- Parsley, for garnish
- Pepper to taste
Directions:
- Cook ravioli according to package directions.
- Cook bacon in a large skillet over medium-high heat until crispy. Drain, reserving 2 Tbsp drippings in skillet. Crumble bacon into bits.
- Add onions and garlic to skillet; cook 4 to 6 minutes or until tender. Stir in tomatoes; cook for 2 minutes. Stir in red pepper flakes and spinach; cook 3 minutes or until wilted.
- Stir in Alfredo sauce and add ravioli; sprinkle with cheese. Cover and cook 2 to 3 minutes or until sauce is thoroughly heated and cheese is melted.
- Sprinkle with bacon, Parmesan cheese and add a dash of pepper and parsley to taste.
- Enjoy!
Thanks for stopping by and I hope you enjoy!
A Slice Of My Life 