Posts tagged ‘Pasta’

November 14, 2011

Easy Baked Mac & Cheese Casserole

My Nana made the best Thanksgiving and Christmas meals. She was the Martha Stewart of her time. Candies and pies from scratch and traditional casseroles probably lined four 6 foot tables on her back patio. That didn’t even include all the fresh made cranberry sauces and honey glazed ham and sweet tea on the adult table. (This was all served on the fine china too…which I am honored to now have in my house.)

All of this homemade, traditional Southern cooking, and you would think one of my favorites would have been all from scratch. This Baked Maccaroni and Cheese Casserole recipe is simple and easy.

Easy Baked Mac & Cheese Casserole

  • 2 regular sized boxes of Kraft Macaroni and Cheese (with the squeezy cheese!)
  • 3 Tablespoons of Self-Rising Flour
  • 1 egg, beaten
  • 1/4 Cup Milk
  • 1 Cup (or 2!) of Shredded Cheddar Cheese

Preheat over to 350 degrees. Follow the directions on your mac & cheese box. (Boil pasta, mix in cheese) Once you have all the cheese mixed in, add the flour, egg and milk. I add a little extra shredded cheese for good measure. Pour into a greased 13×9″ baking dish. Top with remaining shredded cheese. Bake on 350 degrees for 30-40 minutes.

June 29, 2011

Semi-Recipe: Spinach and Ricotta Ravioli

We shop at Costco fairly often. We mostly get our meat there because we can buy it in bulk and freeze it, making for simple and easy dinner decisions. The last time we were there, I found this ravioli from Pasta Prima.

I’ve had other packaged pasta that honestly wasn’t all that great, but this stuff was pretty tasty. What I love about pasta is that you can pretty much throw any vegetable in your refrigerator in it – zucchini, squash, peas, bell pepper, onion, mushrooms, broccoli – it’s endless. Just buy whatever is in season or what looks good! For this recipe, all we really needed to buy was the pasta and the sauce at the store. The rest, we had left over from other dinners or grocery store trips. Here’s what we did:


  • pre-packaged ravioli (any flavor you’d like)
  • 1 large jar of your favorite tomato sauce (we like Publix brand Tomato and Basil)
  • Vegetables – chopped (we used leftover frozen peas, red bell pepper and onion)
  • 2 TBS EVOO
  • Grated Parmesan cheese (optional)

Boil the ravioli according to the instructions on the package. In a medium pan, heat your EVOO. Once hot, drop in your vegetables of choice and about a saute until tender. Add salt and pepper to taste. We boiled and blanched our peas separately (blanch-drop them in an ice water bath to stop the cooking and to keep the bright coloring of the veggie). Add your peas and tomato sauce to the veggies. Cover and warm on medium-low heat. Once the pasta is done, drain and add to your saute pan. Top with Parmesan cheese.