Ravioli Lasagna

This easy lasagna is made with layers of fresh ravioli from HEB in place of traditional lasagna noodles. You’re going to love this cheesy ravioli lasagna bake. 

         

    

 

  

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Ingredients

• 1 pound ground beef
• 1 small onion diced
• 24 ounces marinara
• 3 cloves garlic minced
• 2 cups ricotta cheese
• 1 large egg
• ¼ cup Parmesan cheese
• ¼ cup chopped parsley
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 25 ounces frozen cheese ravioli
• 2 cups shredded mozzarella
• minced parsley for garnish

Instructions

• Preheat oven to 350 degrees. Spray a 13x9 baking dish with non-stick spray.
• Heat a large skillet over medium heat and add the ground beef and onion. Brown the beef, crumbling it as it cooks. Drain the grease from the pan.
• Add the marinara sauce and garlic and simmer for 5 minutes, stirring often, over low heat.
• While sauce is simmering, mix ricotta, egg, Parmesan, parsley, garlic powder, and onion powder in a small bowl.
• Spoon 1/3 of the meat mixture into the prepared baking dish and spread across the bottom.
• Top with a single layer of ravioli, ½ of the ricotta mixture, and  1/3 of the sauce. Repeat the layers, ending in marinara sauce.
• Sprinkle the top with the shredded mozzarella. Cover tightly with foil and bake for 40 minutes. Remove cover and bake for 10 minutes more.
• Remove from the oven and sprinkle with minced parsley.
• Let set for 10 minutes before cutting and serving.

Italian Meatloaf “Cupcakes” with Mashed Potato Frosting

Savory meatloaf is flavored with Parmesan, Italian herbs, and marinara sauce, baked in a muffin pan, and then topped with seasoned mashed potatoes in these easy to make, fun to eat Italian Meatloaf "Cupcakes"

For Meatloaf "Cupcakes" -

1 pound extra-lean ground beef
1 egg
2/3 cup Italian breadcrumbs
1 cup marinara or pasta sauce, DIVIDED
1/3 cup freshly grated Parmesan cheese
2 teaspoons Worcestershire sauce
3/4 teaspoon garlic salt
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon red pepper flakes
Freshly ground black pepper
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For Mashed Potato "Frosting" -

2 cups leftover mashed potatoes
1/4 cup milk
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
Salt & freshly ground black pepper, to taste
Instructions

Arrange rack in center position of oven and preheat to 450°F. Grease a six-cup muffin pan or spray with nonstick cooking spray.
In a large bowl, combine ground beef, egg, Italian breadcrumbs, 1/2 cup marinara sauce, grated Parmesan, Worcestershire sauce, garlic salt, parsley, basil, oregano, thyme, red pepper flakes, and freshly ground black pepper. Mix until thoroughly combined.
Using a large cookie scoop or ice cream scoop, evenly divide meat mixture between the six muffin cups, smoothing the tops of the mounds. Carefully spoon the remaining marinara sauce over the individual meatloaves. Place the muffin pan on a foil-lined baking sheet (to prevent spills and aid in clean-up) and bake for 20 minutes, or until meat is cooked through. Use a spoon to help lift meatloaves out of the pan (the grease released by ground beef will have accumulated at the bottom of the muffin cups) and drain on a paper towel-lined plate.
To make Mashed Potato "Frosting," warm leftover mashed potatoes and milk in a small pot set over low heat, stirring until smooth. Stir in Parmesan, garlic powder, and dried herbs. Season with salt and pepper to taste, if desired. Mound potatoes on top of mini meatloaves after they come out of the oven. 

Notes
If you have fresh herbs on hand, you may substitute them for the dried. Since fresh herbs are not as potent, the typical conversion is to use 3 times the amount of fresh herbs as compared to dried.
You may add 1 cup of finely minced/grated veggies (carrots, onions, celery, bell peppers) to the meat mixture, if you wish.
This recipe feeds a small family, but you'll want to double it for a large family.
You may use a spoon to spread the mashed potatoes on top of each meatloaf, or you may scoop all of the mashed potatoes into a gallon-sized plastic baggie. Cut off a 1-inch piece from one corner of the bag, push the potatoes into that corner, and use the bag as a "piping bag" to swirl the mashed potatoes on top of each meatloaf.

Yield: 3 to 4 servings

http://www.fivehearthome.com/2015/04/16/italian-meatloaf-cupcakes-with-mashed-potato-frosting/

4.14

Million Dollar Spaghetti Casserole

Ingredients

• 16 oz spaghetti noodles
• 2 lb jar of marinara sauce
• 1 lb ground beef
• 1/2 cup chopped onion
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1 cup cottage cheese
• 2/3 cup Parmesan cheese
• 2 cups shredded cheese ( I use cheddar/Colby blend)

Instructions

1. Preheat oven to 350 degrees. Grease 9X13 pan or two 8X8 pans.
2. Boil noodles according to package, drain and stir with a drizzle of olive oil so they don't stick together.
3. In a stand mixer combine cream cheese, cottage cheese, and sour cream. Mix well and set aside.
4. Brown ground beef and onion until no longer pink. Drain. Add in jar of marinara sauce and stir.
5. Begin by layering half of the noodles in the bottom of your greased pan.
6. Top with 2/3 cup shredded Parmesan cheese.
7. Layer on the cream cheese mixture.
8. Top with remaining noodles.
9. Spread marinara sauce with ground beef over top.
10. Bake for 30 minutes then sprinkle with 2 cups cheese and return to oven for another 15 minutes.
11. Let cook for 15 minutes before slicing and serving.
12. Enjoy!
13. *If you want to freeze this, double wrap the casserole in heavy duty foil with instructions written on top. Thaw over night in fridge and top with cheese the last 15 minutes as directed.

\:http://joyfulmommaskitchen.com/million-dollar-spaghetti-casserole/