Whip-It-Up Raviosagna: using freezer and pantry staples without a plan

As much planning as goes into preparedness for a snow-in, it seems we’re always forgetting something. And this time, that something was Saturday night’s dinner. Yes, I was prepared for Chili on Friday and a Beef Stew on Sunday, but my calendar showed me we had dinner plans on Saturday night, and I failed to remember that they would probably be cancelled due to snow.

While the husband and boys shoveled and played, Little finally napped around 5 pm, and I realized I had nothing planned. A quick scan of the freezer and fridge and left me to be creative. This meal, consisting of staples that are always in the house, took about 5 minutes of hands-on time and 50 minutes to cook.

Ingredients:

• Frozen Ravioli (we used about 14 squares)
• Ricotta Cheese (around 4 ounces)
• Spaghetti Sauce (whatever flavor is laying around the house. We had a little bit of Chunky Garden in the fridge, which I used, then topped it off with an Artichoke Pesto flavor)
• Mozzerella cheese

Start Cookin’

• Heat oven to 350
• in a glass dish, spread a thin layer of Spaghetti Sauce
• layer in ravioli
• top with ricotta cheese
• spread another layer of spaghetti sauce
• top with shredded mozzerella cheese
• bake 50 minutes

And that’s dinner!

Notes for Next Time: This was a great way to add in hidden veggies! I want to remember to use some sort of vegetable  sauce again. If there’s a need for a bigger meal, you can definitely add another layer, but it wasn’t necessary for us.

Star Power Rating: Big liked it, Middle seems to be on a hunger strike and didn’t eat dinner again. The huz and I decided that, for a whip-it-up meal it was very tasty and very easy. Definitely one to keep in the files and pull up again at the last minute, but probably not one I’d plan to make on my weekly menu. Still, it was really good, and really simple. 4 out of 5 stars (5 out of 5 for a whip-it-up).

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