Easy Ravioli Bake

prep: 10 minutes
bake: 20 minutes

serves 4

you’ll need…
2 cups pasta sauce
1 12-ounce package frozen or fresh ravioli
1 cup shredded mozzarella cheese (or your favorite cheese)
¼ cup shredded Parmesan cheese

let’s get to it…

HEAT oven to 375°F. Spray a 1-quart casserole with non-stick spray.

POUR ½ cup sauce into the casserole; top with half of the ravioli and half of the shredded mozzarella. Pour ½ cup sauce on ravioli and top with the rest of the ravioli and mozzarella. Pour remaining 1-cup sauce on ravioli and top with Parmesan cheese.

BAKE 20 minutes or until hot and bubbly and heated through.

cooking know-how: Add cooked and drained spinach or chopped red and green bell peppers for added flavor!

Gorgonzola and Fig Mac and Cheese

prep: 10 minutes
cook: 15 minutes
bake: 10 minutes

you’ll need…
4 tablespoons butter, divided
¾ cup panko crumbs
¼ cup flour
1 cup milk
1 cup heavy whipping cream or half-and-half
1 egg, beaten
4 ounces Gorgonzola cheese
1/2 cup Parmesan cheese
6 cups cooked rigatoni, penne or cellentani pasta
4 ounces fresh figs, cut into eighths and cut in half (reserve a few chopped figs for the topping)

let’s get to it…
Move oven rack to the center of oven. Spray a 2 quart casserole container or 6 oven-safe paper baking cups 6 oven-safe paper baking cups with nonstick cooking spray; set aside. Heat oven to 400°F.
Melt 2 tablespoons of butter in a small skillet over medium heat. Add panko and stir for 1 to 2 minutes or until panko begins to brown; remove from heat and set aside.
Melt remaining 2 tablespoons of butter over medium heat in a large saucepan (big enough to hold the cooked pasta).
Stir in flour and cook for 1 to 2 minutes until the flour loses its uncooked taste. Reduce heat to medium low and whisk in the milk, cream/half-and-half and beaten egg.
Whisk in gorgonzola and Parmesan cheeses. Remove sauce from heat and add cooked pasta, stirring gently with a large spoon or rubber spatula to coat the pasta. Gently fold in the cut figs.
Pour mixture into a 2-quart container and top with panko crumbs. If using baking cups, divide mixture and bread crumbs evenly between cups.
Bake for 8 to 10 minutes or until hot and bubbly and the panko is golden brown. Remove from oven and top with the reserved chopped figs. Serve immediately.

Kale and Portobello Mushroom Lasagna

prep: 20 minutes
cook: 50 minutes

you’ll need…
1 15-ounce container part-skim ricotta cheese
1 cup grated Parmesan cheese
1 large egg white
2 tablespoons olive oil
4 Portobello mushrooms, cut into ¼-inch slices
3 cloves garlic, finely minced or pushed through a sieve
½ teaspoon red pepper flakes
8 cups coarsely chopped kale (wash kale and discard stems before chopping)
1 24 ounce jar pasta sauce
9 sheets no boil lasagna noodles
1½ cups grated part-skim mozzarella cheese

let’s get to it…
Move an oven rack to the middle of the oven. Heat oven to 350°F.
Mix ricotta cheese, Parmesan cheese and egg white in a medium bowl; set aside.
Heat oil in large sauté pan on medium-high heat. Add mushrooms and cook until tender, about 8 to 10 minutes; stir in minced garlic and red pepper.
Add kale in batches, and cook until wilted but still bright green, about 3 to 5 minutes.
Spray a 9 x 13-inch baking dish with cooking spray. Spread ½-cup of sauce on the bottom of the cooking dish. Top with 3-noodles, ⅓ of the remaining sauce, ⅓ of the ricotta mixture, ⅓ of the mushrooms and kale and ½ cup mozzarella cheese. Place another 3-noodles on top, another ⅓ of the the sauce, ⅓ of the ricotta mixture, ⅓ of the mushrooms and kale and ½-cup mozzarella cheese. Top with the final 3 noodles and remaining ricotta mixture, mushrooms and kale and mozzarella cheese.
Cover with foil and bake for 30-minutes. Remove foil and bake for another 10 to 15 minutes or until the sauce bubbles around edges of the pan. Let stand 20 minutes before serving.

Nacho Chicken Drumstick Casserole

prep: 15 minutes
cook: 35 to 40 minutes

you’ll need:
12 chicken legs (skin on or off)
2 cups salsa
6 oz. tortilla chips, crushed (about 2½ cups crushed)
1 cup shredded cheese
garnishes: jalapeños, sour cream, lime, guacamole, chopped onions, cilantro

let’s get to it…
Heat the oven to 400°F. Spray a 9 x 13 pan with anti-stick spray; set aside.
Place chicken legs and salsa in a gallon-size Ziploc® Brand Bag. Seal and turn gently to coat evenly. Pour salsa and chicken into the prepared pan in a single layer.
Sprinkle on the crushed tortilla chips.
Bake for 30 minutes. Top with shredded cheese and bake 5 to 10 minutes longer or until chicken leg temperature reaches 165°F (make sure you aren’t touching the bone).
Remove from oven and let everyone top their own Nacho Chicken Drumstick!