Ravioli

As a child, I ate more than my fair share of canned ravioli.  I loved the stuff.  However, after attempting to consume a can of it a couple of months ago, I realized that either my taste has matured or they've changed their recipe.  Jake claims that he used to eat the stuff in college, and it was edible, so maybe they really did change the way they make it.  Anyways, when I found this recipe on Pinterest, I was excited to try it.

Thomas was not a fan (the only pasta we've been able to convince him to eat is the boxed mac n'cheese, so I didn't take it too personally).  However, Jake loved it and went back for seconds and thirds.  It was super easy to make--like ridiculously easy--like 10 minutes prep-time, and I was going slowly and taking pictures.

Ingredients:

1 bag of frozen ravioli
1 can marinara sauce
2 cups mozzarella cheese

Directions:

1.  Pre-heat the oven to 400 degrees.  Grease a casserole dish to prevent sticking.  Spread a thin layer of marinara sauce over the bottom of the casserole dish.

2.  In a single layer, place ravioli along the bottom of the dish.  Cover the noodles with half of your remaining sauce and half of your mozzarella cheese.

3.  Repeat step 2 with a second layer of ravioli.  Finish off the dish with the remaining sauce and cheese.

4.  Cover with aluminum foil and bake for 30 minutes.  Remove the foil and bake for an additional 15 minutes.

Super easy and absolutely delicious with a generous amount of parmesan cheese sprinkled (heaped) on top.  I think I may even attempt to grate in some carrots or zucchini next time I make this dish...we'll see if I can hide the veggies from my picky-eater hubby :)

*I halved the amount of noodles used, because there were only 2 of us eating it.  I used the entire can of marinara sauce, because really, what are you going to do with a half a can of leftover marinara sauce?  And I probably used the entire 2 cups of cheese because I really love cheese.  Overall, I would say that half the recipe would comfortably serve 3-4 and the entire recipe would serve 6-8.