Tag Archives: casserole

Spinach Alfredo Ravioli Bake Keeps Family Dinner Calm on Hectic Nights

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Whether it’s the busy holiday season, start of a new school year, or other hectic time, you’ll love the simplicity of Spinach Alfredo Ravioli Bake – a dump-and-bake casserole recipe.

The simplicity and deliciousness of this spinach alfredo ravioli bake will make it your new busy-night dinner. Basically a dump-and-bake casserole, just layer up everything in a 9x13-inch baking dish (no stirring even needed) and bake for 30 minutes – serves a big family or hungry group!

This big family-sized dish is a lifesaver when you need a quick and satisfying option, especially for your vegetarian friends and family. Everyone loves it, even picky eaters.

Just gather all the ingredients and effortlessly layer them into a casserole dish. Then, let your oven do the work, transforming those humble ingredients into a mouthwatering, cheesy masterpiece. When it’s time to serve, you’ll have a warm and comforting dinner that’s sure to please everyone, leaving you with more time to enjoy the life going on in front of you!

This easy ravioli dump and bake recipe is also a welcomed dish at pot lucks, book clubs or to take to a homebound person.

Check out the 15-second tutorial on this easy dump-and-bake pasta casserole.

QUESTIONS ANSWERED – HOW TO MAKE SPINACH RAVIOLI BAKE:

Use frozen (thawed) or refrigerated ravioli, no need to pre-cook!

Should I use frozen or refrigerated ravioli? Either type will work – I prefer the frozen ones because they are more economical. There is no need to pre-boil them, I just let them set out for about 30 minutes to thaw some.

What if I don’t like spinach? The spinach can be omitted without any substitution. I just like the fact I’m sneaking in extra veggies my family will eat. If you’d rather, you can add about 8-ounces of other quick-cooking vegetables like sliced mushrooms, frozen peas, or a little cauliflower rice.  Don’t add veggies that take a long time to cook like potatoes, or brussels sprouts, or big chunks of broccoli, etc.

Get Creative: The recipe calls for cheese ravioli, but you can use any type filling you prefer! Bottled alfredo sauce also comes in a variety of flavors – at my store I found Cajun alfredo (what I used), Poblano Alfredo, Three Cheese Alfred and more. Use whatever sounds yummy to you.

Saving Leftovers: This recipe makes about 10-12 servings. IF you have leftovers, keep covered air-tight in the fridge for up to 4 days. Or, divide into individual portions and freeze for 3-4 months.  Defrost and reheat in microwave.

If you love quick and easy vegetarian pasta dishes, you’ll also love my Spinach & Cottage Cheese Gnudi!

The simplicity and deliciousness of this spinach alfredo ravioli bake will make it your new busy-night dinner. Basically a dump-and-bake casserole, just layer up everything in a 9x13-inch baking dish (no stirring even needed) and bake for 30 minutes – serves a big family or hungry group!

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The simplicity and deliciousness of this spinach alfredo ravioli bake will make it your new busy-night dinner. Basically a dump-and-bake casserole, just layer up everything in a 9x13-inch baking dish (no stirring even needed) and bake for 30 minutes – serves a big family or hungry group!
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Spinach Alfredo Ravioli Bake
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

The simplicity and deliciousness of this ravioli bake willmake it your new busy-night dinner. Basically a dump-and-bake casserole, justlayer up everything in a 9×13-inch baking dish (no stirring even needed) andbake for 30 minutes – serves a big family or hungry group!

Course: casserole, dinner, dinner, entree, Pasta
Cuisine: Italian
Keyword: blue cheese, casserole, dump and bake, ravioli
Servings: 10
Calories: 358 kcal
Ingredients
  • 36-40 ounces frozen thawed or par boiled or refrigerated cheese ravioli (or can sub another filling)
  • 5- oz bag fresh baby spinach chopped
  • 1 15- oz can petite cut tomatoes drained
  • 8- ounce can tomato sauce
  • 1 15- ounce jar alfredo sauce of choice plain or flavored – I used Cajun
  • 2 cups shredded mozzarella
  • 1/2 tsp ground black pepper
  • 1 tbsp chopped fresh herbs for top optional
Instructions
  1. Preheat oven to 350F.
  2. In lasagna pan, add fresh chopped spinach.
  3. Sprinkle drained can of tomatoes evenly out over spinach.
  4. Next toss on the uncooked (but semi-thawed) ravioli.
  5. Drizzle on tomato sauce, then alfredo sauce. Use a spatula to smooth down the top a bit.
  6. Season top with ground black pepper.
  7. Add cheese evenly to top, garnish with herbs, if desired.
  8. Cover casserole dish with foil and bake, until heated through and sauce and cheese bubbling) for about 30 minutes (take off foil last 10 minutes so top gets lightly golden). Let cool in dish for 5 minutes before serving.
  9. Store leftovers in air-tight container in fridge for up to 4 days, or portion into single servings and freeze in appropriate freezer container for up to 4 months.
  10. Makes 10-12 servings.
Recipe Notes

Gouda Mac & Cheese with Brussels Sprouts in 9×13 Family Casserole

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Gouda Mac and Cheese with Brussels Sprouts and Mushrooms offers a tasty and on-trend twist to one of America’s most comforting pasta dishes. The rich, earthy flavors of Brussels sprouts and mushrooms seemingly melt into the creamy goodness of Gouda cheese – combine all that with the pasta of your choice, and it’s noodle nirvana!

This delicious, hearty mac and cheese can be made ahead and baked as a side dish for Thanksgiving or other family meals! It's a 9x13 casserole crowd pleaser!

Plus, veggies – don’t forget you sneaked vegetables into each and every serving of this gouda mac and cheese! It’s a great way to convince kids to eat more of the good stuff. As for the pasta, you can use the flour variety (eg: traditional durum wheat or a gluten-free alternative (I like ZenB Pasta made from 100% yellow peas to offer LOTS of fiber and protein)

This delicious, hearty mac and cheese can be made ahead and baked as a side dish for Thanksgiving or other family meals! It's a 9x13 casserole crowd pleaser!
Brussels sprouts and mushrooms roast in the oven for a caramalized, rich flavor that elevates gouda mac.

This Brussels sprout mac and cheese is an easy 9” x 13” side dish and makes a great take-along offering to a pot luck or holiday feast at a friend’s house – keep it warm in this awesome casserole cozy. I know It will be one of our most popular and best thanksgiving side dishes of this year.

This delicious, hearty mac and cheese can be made ahead and baked as a side dish for Thanksgiving or other family meals! It's a 9x13 casserole crowd pleaser!
These cheese sauce comes together easily and is the “yum” that binds this baked pasta together.

TIPS FOR GOUDA MAC & CHEESE WITH BRUSSELS SPROUTS

Cheese Swap: You can swap out the Gouda for an equal amount of sharp cheddar (or really any similar cheese) for a bold change.

Don’t Like Mushrooms?: Just leave them out, no other modification needed.

Don’t Like Brussels Sprouts?: Swap with fresh broccoli florets and roast as directed for Brussel sprouts in recipe.

Pasta Shape: I prefer an elbow macaroni, penne, cavatappi or rotini for Mac and Cheese recipes. These have lots of twists and/or tunnels to catch the cheesy sauce.

Pasta Alternatives: I’ve used both traditional and gluten-free pastas to make this Brussel Sprouts Mac & Cheese, so go with your preference. It’s best when pre-cooking the noodles to take them off al dente (very slightly “to the tooth” or firm) because they will cook a second time as a mac and cheese casserole in the oven.

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5 from 4 votes
This delicious, hearty mac and cheese can be made ahead and baked as a side dish for Thanksgiving or other family meals! It's a 9x13 casserole crowd pleaser!
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Gouda Mac and Cheese with Brussels Sprouts
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This delicious, hearty mac and cheese can be made ahead and baked as a side dish for Thanksgiving or other family meals! It's a 9×13 casserole crowd pleaser!

Course: Pasta, Side Dish
Keyword: 9×13, brussels sprouts, comfort food, mac and cheese, pasta
Servings: 8 servings
Ingredients
  • 8 ounces brussels sprouts; tough outer leaves removed trimmed and halved (or quartered, if large)
  • 8 ounces white button mushrooms quartered
  • 2 tbsp olive oil divided
  • ½ tsp salt plus a dash more for pasta water
  • ½ teaspoon ground black pepper
  • 1 8- ounce box of uncooked pasta elbows, rotini, penne or similar
  • 6 ounces gouda cheese grated
  • ¼ cup butter
  • ¼ cup flour
  • 2 tsp Dijon mustard
  • 1 tsp minced garlic
  • 1/2 tsp paprika
  • 18 ounces whole milk
  • 1 ounce fresh-grated Parmesan cheese about ½ cup
Instructions
  1. Pre-heat oven to 425F.
  2. Trim Brussels sprouts and pull off tough outer leaves. Half smaller sprouts, and quarter large ones. Do the same for mushrooms.
  3. In 9” x 13” glass baking dish, add Brussels sprouts. Drizzle with 1 tbsp of olive oil, and sprinkle with about half of the salt and pepper to season.
  4. Roast in oven for a total of 20-25 minutes. After 10 minutes, pull out and add mushrooms to the dish, along with the remaining olive oil, salt and pepper. Return to oven to roast for 10 more minutes (so 10 minutes total for mushrooms, 20-ish for sprouts).
  5. While vegetables are roasting, bring water to boil in pasta pot and prepare pasta per package instructions for “al dente”. After cooking, drain in colander and set aside.
  6. In same pot that pasta was cooked in (now empty), melt butter over medium-high heat. Sir in mustard and garlic and stir for about 1 minute. Next add in flour a little at a time, using a whisk to incorporate. Whisk constantly, making a roux that turns deep golden brown, in about 3 to 4 minutes.
  7. With heat turned to medium, pour in milk a little at a time, whisking until combined and smooth. Next add cheese a little at a time, whisking until smooth.
  8. Add cooked pasta to cheese sauce and mix until coated. Then pour into 9×13” dish with roasted veggies; stir. Top with 1 ounce of fresh grated Parmesan cheese.
  9. Place in oven now heated to 350F. Bake for 15 minutes, or until cheese bubbling and lightly browning on top.
Recipe Notes

Macros coming.

One Pot, Easy Cheesy Shrimp Quinoa-Rice Bake

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One Pot, Easy Cheesy Shrimp Quinoa-Rice Bake makes mid-week seem mighty fine! Enjoy a shrimp that is low mess and low stress, taking only 30 minutes prep to plate!

Prep to plate in 30 minutes! You can also make ahead and store this shrimp casserole in the fridge until ready to bake. Loaded with protein, veggies and healthy whole grains in a comforting, cheddar cheese sauce.

Succulent shrimp with mushrooms, onions, and spinach marry in a creamy sharp cheddar sauce with a brown rice-quinoa providing the whole grains you need. It’s at once comfort food AND yet a beautifully balanced meal.

Made over a bit from the heavy, calorie and fat laden traditional shrimp rice casseroles, this version uses smaller amounts of dairy, lots of veggies, plenty of shrimp –and some quinoa in lieu of the typical “all rice” shrimp casserole.

You get a whopping 29g protein for only 360 calories. Full nutrition details in this 6-serving shrimp recipe.

Check out this quick 15-second tutorial!

I use an oven-proof 10” skillet with lid for this recipe, but you can also use a Dutch oven or a 2-quart casserole dish (you’ll have an extra dish to wash with this last option thought).

Don't overcook the shrimp

I use frozen (thawed) peeled, tail-off, deveined shrimp to make this recipe extra easy and convenient. When cooking the shrimp, it’s a “par cook,” meaning you saute in the skilled for just a couple minutes until the grey is gone and they have barely just turned pink – the remainder of cooking is done in in the oven. Just a heads up so you don’t get rubbery shrimp.

Prep to plate in 30 minutes! You can also make ahead and store this shrimp casserole in the fridge until ready to bake. Loaded with protein, veggies and healthy whole grains in a comforting, cheddar cheese sauce.
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After sauteing the shrimp, the veggies, and making the cheesy sauce, the shrimp and quinoa rice blend are mixed in – and then it bakes at 325F degrees for about 15 minutes. However, this can also be a make-ahead casserole recipe by doing all steps up until the last baking step. Just prepped dish in in the fridge until ready to bake, and add on 5 or so extra baking minutes to compensate for starting it cold.

5 from 6 votes
Prep to plate in 30 minutes! You can also make ahead and store this shrimp casserole in the fridge until ready to bake. Loaded with protein, veggies and healthy whole grains in a comforting, cheddar cheese sauce.
Print
One Pot Cheesy Shrimp Quinoa-Rice Bake
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Prep to plate in 30 minutes! You can also make ahead and store this shrimp casserole in the fridge until ready to bake. Loaded with protein, veggies and healthy whole grains in a comforting, cheddar cheese sauce.

Course: dinner
Keyword: one dish, quinoa, shrimp
Servings: 6 servings
Calories: 360 kcal
Ingredients
  • 3 Tbsp Butter (divided)
  • 1 Tbsp. minced Garlic
  • 24 oz. large Shrimp peeled, tail-off, deveined
  • 1 cup chopped Onion
  • 8 oz. sliced Mushrooms
  • 2 tbsp all-purpose flour
  • 1 1/3 cup 2% milk
  • 1 tsp. Salt
  • 1 tsp. Italian Seasoning
  • 6 oz. shredded Sharp Cheddar Cheese divided
  • 3 cups Baby Spinach
  • 2 cups cooked Brown Rice
  • 1 cup cooked Quinoa
Instructions
  1. Pre-heat oven to 325F.
  2. Add 1 tbsp butter to 10” deep skillet or Dutch oven. Melt, cook shrimp over medium-high heat for just 2 to 3 minutes until barely pink (don’t over cook).
  3. Remove shrimp, set aside in bowl. Keep shrimp juices in pan, add 1 tbsp butter, onions, and mushrooms and saute for 2-3 more min until tender.
  4. Add last 1 tbsp. butter,to mushrooms, melt and sprinkle flour over. Stir around for 30 sec, pour in milk in a slow steady stream while stirring to incorporate smooth with mushroom mixture. Let bubble for 1 minute until milk hot, then stir in 4-oz. of cheese, salt, seasoning, stir until melted.

  5. Remove from heat, stir in baby spinach, cooked rice and quinoa, and the shrimp. Sprinkle remaining cheese on top and bake for 15 minutes until heated through, sauce bubbling, cheese melted.

  6. If needed, you can make up to the baking step and then keep covered in the fridge until ready. Then cook as directed adding about 5 to 7 more minutes to the baking time, bringing it to 20 to 22 minutes baking.

Recipe Notes

Butternut Squash Black Bean Enchilada Casserole | Vegetarian, Anti-Inflammatory

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Kicking off January with a batch of comforting enchiladas – creative, delicious and healthy enchiladas at that!  Butternut Squash Black Bean Enchilada Casserole is great for meal-prep (can be cut into squares and frozen) and suitable for vegetarian diets, gluten-free diets and those following an anti-inflammatory diet.

Butternut Black Bean Enchilada Bake

Read on to get his inspired by the southwest enchilada casserole recipe. Continue reading →

Chipotle Butternut Squash Enchiladas – Vegetarian & Gluten-Free

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Enchiladas are an easy, make-ahead family meal that gets my Tex-Mex loving family congregating in the kitchen early to count-down the oven timer. When the teenage boys found out I was serving vegetarian Chipotle Butternut Squash Enchiladas they seemed a little bummed about missing the meat. One said, “Well, at least there’s lots of butter and nuts”!  Chipotle Butternut Squash Enchiladas

After I educated him on this sizable squash (which is technically a fruit) packed with fiber, potassium, magnesium and vitamins like C, A & E, he took his plate with an eye roll. But, soon his plate was licked clean and he was coming back for more – read on to find out why and get the recipe! Continue reading →