Michigan May temperatures are still chilly, though the sunshine has been warming me up for some outdoor gardening and exercise. I had some ingredients ready to go for another dinner dish, but decided to pair them up and make a classic comfort meal last week. I have made variations of this dish, already on this blog, but just made up this recipe and it was equally delicious.
I also wanted to test out my new box cheese grater, which is a huge improvement over other types of old-fashioned graters. This easy pour grater by Venn Kitchen has four stainless steel grating sides which are very sharp. The base is also non-slip with a design that can be used in two directions–vertical or horizontal, depending on personal preference. Also included and what gives this grater a market advantage, is the unique compartment which collects the grated ingredients neatly and easily.
I loved the grater which I used for this recipe, and it made the whole dish come together so fast.
Here is how to make this comforting meatless pasta dish. Gather these ingredients: Pasta sauce, frozen mini cheese ravioli, shredded mozzarella cheese, shredded Parmesan cheese, frozen spinach
Start by shredding the cheeses. I used one cup of shredded mozzarella and 1/2 cup Parmesan cheese. Layer the casserole dish with a thin coat of pasta sauce. Add a layer of ravioli, top with cheese and then the spinach layer.
Layer 2-3 more times to complete the dish. Finish the top of the dish with grated Parmesan. Bake in a pre-heated 375 degree oven for 45 minutes or until the casserole is bubbling hot.
Serve with a side salad. This recipe freezes well for future leftovers.
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