Sunday, October 16, 2011

Quick Ravioli Casserole

Before leaving town to run Nashville 50 Mile Race, I needed to use up some produce. Because of the tomato kick I've been on lately and buying an overabundance of them, I knew tomatoes needed to be included in the casserole.

I always buy spinach when I'm at the grocery store no matter what I plan on cooking for the week. It can be used in so many dishes, raw, or cooked by itself. Not to mention spinach has so many health benefits such as being a good source of niacin and zinc, very good source of fiber, protein, vitamin A, C, E, and K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, potassium, copper, and Manganese. One of the most perfect veggies, in my opinion.

  • 1 1/2 cups of low sodium chicken stock or vegetable stock
  • 4 cloves of garlic, minced
  • 1 large red bell pepper, sliced
  • 3 to 4 cups of fresh spinach leaves )or one bag
  • 1 cup of panko crumbs
  • 3 tbs of pecorino romano cheese or parmesan cheese, grated
  • either grape/cherry tomatoes or 6 medium tomatoes
  • 1/2 tsp of oregano
  • 1 tsp of balsamic vinegar
  • about 20-25 frozen cheese ravioli (eyeball this)
  • salt and freshly ground pepper to taste
  • 1 tbs of extra virgin olive oil
Preheat oven to 400 degrees.

Saute garlic and red peppers in an extra large deep skillet on low-medium heat until red peppers soft. Be careful to not burn the garlic and you may want to add the garlic after the red pepper to avoid burning. Add the tomatoes and continue to saute for at least 5 minutes.  Add spinach leaves, oregano, and salt and pepper to taste. Add balsamic vinegar. Once the spinach leaves wilt, add the stock. 

In a large casserole dish, add the frozen cheese ravioli. Yes, it's okay to add it frozen. Pour the mixture over the ravioli and top with panko crumbs and cheese.

Bake for 15-20 minutes or until nice and bubbly. Let sit for 5 minutes before serving. 

The tomatoes burst nicely when cooked.
Almost ready to pour over the ravioli

Serve with a side salad and some crusty bread

Note: Photos are still not very good. I'm getting educated in photography so these will be gradually getting better and better.  Just like improving as a runner,  progress takes time.

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