Pioneer Woman's 5-ingredient Ravioli Casserole

[handerful]

so good!  and soo easy!   It's on my list! 

Son loves ravioli but not spinach.  I wonder if I could get him to eat it in this dish. ...  OR I wonder if there is such thing as gluten free ravioli for Celiac daughter.    OFF to do some online shopping/research!   

ETA - Found some gluten free ravioli at Whole Foods and some spinach already in the fridge.  Yay! 

[SandyK1967]

Thanks, this sounds so good, I will try it! I love spinach and this is a great way to incorporate it!

[DrSonja]

I agree with those who recall tasteless food as a child. Growing up in the 50s, vegetables for dinner meant a can of peas, carrots, beans, or corn plopped in a saucepan and boiled for 30 minutes, then scooped on the plate alongside quartered boiled potatoes and some flat cut of beef that was tortured under the oven broiler. Total yuck! How awful that our meals were so flavorless and virtually nutrition less, too. 

We love fresh veggies in this house, as well as using the outdoor BBQ grill to lightly cook things like bell peppers, corn on the cob, onions, asparagus, portabello mushrooms, zucchini, kabobs of all sorts. I don't do many casseroles because they are usually too much for 2 people to eat before growing bored. I suppose I could put more effort into dividing and freezing a dish, but then I usually forget to pull it out until it is solidly frost bitten.

Thanks for sharing this recipe. It might get a try one day.

[Mycreativerootscrafts]

Oooh this sounds yummy!!

[Art_Teacher]

I agree with those who recall tasteless food as a child. Growing up in the 50s, vegetables for dinner meant a can of peas, carrots, beans, or corn plopped in a saucepan and boiled for 30 minutes, then scooped on the plate alongside quartered boiled potatoes and some flat cut of beef that was tortured under the oven broiler. Total yuck! How awful that our meals were so flavorless and virtually nutrition less, too. 

We love fresh veggies in this house, as well as using the outdoor BBQ grill to lightly cook things like bell peppers, corn on the cob, onions, asparagus, portabello mushrooms, zucchini, kabobs of all sorts. I don't do many casseroles because they are usually too much for 2 people to eat before growing bored. I suppose I could put more effort into dividing and freezing a dish, but then I usually forget to pull it out until it is solidly frost bitten.

Thanks for sharing this recipe. It might get a try one day.

There is just me and DH, but this one is easy to half. . Cook it in a 1 qt. ovenproof pan. . Save the other half of the ingredients to go in other recipes!

[MTCanuk]

I agree with those who recall tasteless food as a child. Growing up in the 50s, vegetables for dinner meant a can of peas, carrots, beans, or corn plopped in a saucepan and boiled for 30 minutes, then scooped on the plate alongside quartered boiled potatoes and some flat cut of beef that was tortured under the oven broiler. Total yuck! How awful that our meals were so flavorless and virtually nutrition less, too. 

We love fresh veggies in this house, as well as using the outdoor BBQ grill to lightly cook things like bell peppers, corn on the cob, onions, asparagus, portabello mushrooms, zucchini, kabobs of all sorts. I don't do many casseroles because they are usually too much for 2 people to eat before growing bored. I suppose I could put more effort into dividing and freezing a dish, but then I usually forget to pull it out until it is solidly frost bitten.

Thanks for sharing this recipe. It might get a try one day.

There is just me and DH, but this one is easy to half. . Cook it in a 1 qt. ovenproof pan. . Save the other half of the ingredients to go in other recipes! 

That is what I do, also, Laura.  It’s great having a meal in the freezer to pull out when I don’t feel like cooking. I actually just did it this week with a turkey noodle casserole.  Or else I make meals for senior citizens that are older than me.