Spinach, cheese and ravioli bake

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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Spinach and Tomato Tortellini

After doing an Internet search, I was not able to find a recipe which comes close to how I have prepared this dish several times.  It is quite tasty and has gone through some variations in the past years. I have finally settled on this method which produces a very delicious quick and easy dinner.

I use microwave bacon to start, which immediately speeds up the cooking process. In a large 10 inch deep saucepan, I heat 5 strips of bacon with just a teaspoon of olive oil.  Remove the bacon and set aside to cut into pieces.  In the pan, brown one white chopped onion.

   

Next, add 1/2 of one frozen box of spinach, which has been thawed and drained.  And, also 1/2 bag of frozen tortellini, which have been thawed, but not yet cooked. Stir to combine and heat slightly.  Then add, one canned of drained diced tomatoes.

Cover and cook for 5 minutes. Then add bacon pieces and cook and additional five minutes.

Top with Parmesan cheese and parsley flakes. Serve and enjoy.