Tuesday, May 30, 2017

Baking up some pockets of awesome deliciousness.

Some days I forget that I changed my work hours. Once upon a time Andy and I both worked 8:00 AM-4:30 PM – which aren’t bad hours – really. The struggle was traffic at night, trying to pick up kids, make dinner, get bedtime routines done, have time to play, it all seemed so rushed. Last year we both changed our hours to 7:00 AM-3:30 PM and while it seems silly – that hour actually gives us MORE time. More time to make dinner, more time to eat, more time to play. The nights seem so much longer. Sometimes they seem too long. Sometimes I forget we have this extra time and I still make dinner the night before.
Our kids love ravioli – so one night I tossed a few things together, refrigerated it overnight, threw it in the oven when I got home with the kids the next day. Andy had a dentist appointment so it worked perfectly that he walked in as we took it out of the oven.
This Ravioli Bake was super easy to make the night before and helped make another evening a bit easier. Leftovers are pretty awesome too. You can easily add some sautéed veggies or a side salad to make it even more of a balanced meal. We figure our kids eat two meals at day at school – which are pretty well balanced – so if they eat not so great at home at night – they’ll even out. So far so good – right?

Ravioli Bake
Frozen Ravioli of choice
2 bottles of Pasta Sauce of choice
1 tsp Italian Seasoning
2 cups mozzarella cheese
½ cup grated parmesan cheese
Preheat oven to 350 degrees. In a sprayed 9 x 13 pan, layer sauce, ravioli, and cheese several times. Bake 35-45 minutes until edges are bubbly and the middle is hot.

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