Lazy Lasagna (Crock-Pot Ravioli)

Well.... I thought it couldn't get any easier than my Crock-Pot lasagna recipe....which is one of my most popular recipes pinned on Pinterest....it looks like this may be even simpler by eliminating the step of adding ricotta, because it is already in the ravioli...brilliant right?....I used frozen ravioli, but you could also use the refrigerated kind....I also used my home made meat sauce, I highly recommend using a great quality sauce or one you really like...this would also be great for a large crowd...I used 2 bags of frozen cheese stuffed ravioli and it made a nice amount....you can easily feed 6 or more....next time I am even going to try it with gluten free ravioli!...well here is how I assembled this...Enjoy!

What you'll need

2 bags frozen ravioli (cheese stuffed)

Pasta sauce

Shredded Mozzarella

Parmesan cheese

Pre heat Crock-Pot to low

How to assemble

Add sauce to bottom of Crock-Pot

Add a layer of ravioli

Add more sauce

Add Mozzarella and sprinkle with parmesan

Keep layering ending with Mozzarella and parmesan

Cook on low for 3-4 hours

Shrimp Lo Mein (gluten free)

I am becoming a big fan of these Asian rice noodles I have been using lately. I would always see them in the grocery store and finely decided to give them a try!....They can be used for a lot of your pasta recipes..You can switch out the shrimp in here and use chicken and you can also use broccoli instead of peas!...I used what veggies I had on hand. You can conform this any way you like using your favorites!...I also used dried ginger that I found in the herb section, but you could grate fresh if you like. And I used liquid aminos instead of soy sauce to make it a little healthier....Here is what I did....Enjoy!

 

 

INGREDIENTS

 

1 package Lo Mein noodles

2 Tablespoons sesame oil

2 carrots (Sliced)

1 package sliced mushrooms

1or1 1/2 cups frozen peas

1 shallot (diced)

1 pound raw shrimp (no tails)

scallion or green onion for garnish

 

SAUCE

 

1/4 cup Chicken broth

1/4 cup agave nectar

2 Tablespoons Rice Vinegar

1 Tablespoon Braggs Liquid Amino (or soy sauce)

1/2 teaspoon ground ginger

1 clove garlic (minced)

sauce ingredients

this is the ginger I used

 

here are a couple versions of the rice noodles, either is fine

 

adding the shrimp to the veggies

 

 

 

DIRECTIONS

1. Place all of the sauce ingredients in a bowl...whisk and set aside.

2. Heat sesame oil in pan add the vegetables and cook for 10 to 15 minutes until carrots are soft.

3. Add shrimp and cook until no longer translucent.

4. add sauce and simmer.

4. Cook noodles according to package directions.

5. Drain noodles ...quickly rinse and drain again .....add to serving bowl ...add the shrimp and veggies and toss to mix together...you can garnish with scallions or green onion

 

Gnocchi Mac and Cheese (gluten free)

Last week my Mother in law had us over for dinner,,,,she made her wonderful spaghetti sauce and everyone else was going to have ravioli with it. She had bought gluten free gnocchi for me to eat with it, I had never tried them before, but let me tell you they were so good!! I didn't feel like I was missing out on anything!,,So it got me thinking what else I could make with them,,,I do have a recipe on my blog for chicken gnocchi soup, which I will be making with these in the future, but I thought Mac and Cheese would be really good, and it was!!....You can also add this sauce to pasta of your choice I have also used gluten free elbows,,,,Here is what I did......Enjoy!

 

 

 

INGREDIENTS

 

2 -12 ounce pkgs. gnocchi (gluten free)

 

2 Tablespoons butter

1 Cup chicken broth

3 Tablespoons cornstarch

1 Cup milk

1 Cup shredded sharp cheddar cheese

1/2 cup grated parmesan cheese

1/2 Cup shredded fontina cheese

salt if needed

 

 

DIRECTIONS

 

Prepare Gnocchi according to package....while cooking make cheese sauce.....in a bowl whisk cornstarch into chicken broth, set aside,,,,,,,start by melting butter in saucepan. Add chicken broth with cornstarch and then milk,,,cook on low, bring to a low boil then add cheeses.

Whisk until smooth......when gnocchi are done, drain and add to cheese sauce

 

 

Here are the gnocchi I used

 

 

 

One Pot Caprese Pasta

I have said it before and I will say it again. I Love these one pot pasta dishes!!.....The fact that you put the dry pasta in with the rest of the ingredients is just amazing! And I usually have everything on hand which makes it great for those nights when you need to get home and make a fast dinner! Here is what I did for this one....Enjoy!!

 

 

 

INGREDIENTS

 

1 box Farfalle (Bowtie Pasta)

1 box (32 ounces) Chicken Broth

1 Cup Water

about 20 grape tomatoes (cut in half)

1 -14 1/2 ounce can Petite Diced Tomatoes

1/2 Cup Fresh Basil Leaves (chopped)

1 small shallot (sliced)

3 cloves garlic (minced)

salt and pepper

 

1 Cup shredded mozzarella

10-12 small mozzarella balls (cut in half)

 

 

 

 

DIRECTIONS

 

Add all ingredients except cheeses to a Dutch oven or pot with a lid

bring to boil and stir, turn to simmer cover and cook for about 20-25 minutes  (stirring every 10 minutes) until liquid is absorbed and pasta is cooked

Once done  stir and add shredded mozzarella and mozzarella balls

serve and enjoy,,,you can also garnish with parmesan cheese if you like

 

 

 

One Pot Taco Mac

Here is another great one pot dish!!....I didn't have any elbow macaroni on hand which is what I would usually make this recipe with, so I used penne pasta and it was still super delicious!.....Here is what I did.....Enjoy!!

 

 

INGREDIENTS

 

1 pound ground sirloin

I small onion (diced)

salt and pepper

 

2 Cups Elbow Macaroni

1- 15 ounce can corn

1- 15 ounce can black beans

1- 14 1/2 ounce can petite diced tomatoes

1- 32 ounce box of chicken broth

1 package mild taco seasoning mix (I used McCormick brand)

salt and pepper

 

Garnish

Sour Cream

Shredded cheddar cheese

Crushed tortilla chips

 

 

DIRECTIONS

 

Brown beef and onions until beef is no longer pink add salt and pepper

 

Add the rest of the ingredients stir and bring to a boil

 

Once it comes to a boil turn to low cover and simmer

 

Checking and stirring every 10 minutes until pasta is cooked

add more salt and pepper to taste if needed

 

Garnish with sour cream, shredded cheddar and crushed tortilla chips

 

 

 

 

 

One Pot Spinach Artichoke Pasta

These one pot recipes are becoming one of my favorite things to make!....I love that you can keep all of the ingredients on hand to make them ,,,,,between the pantry and the freezer you can stock up on certain ingredients to make different combinations of these one pot recipes,,,,Here is what I did.....Enjoy!!

 

 

INGREDIENTS

 

5 Cups Chicken broth (I used a 32 ounce box and an 8 ounce box)

1- 14 1/2 ounce box of spaghetti noodles ( I use the Barilla in the yellow box)

1 can quartered artichokes  (in water drained)

1 can sliced mushrooms (you can use fresh also)

2 Cups frozen spinach

1 small onion (sliced)

2-3 cloves garlic (minced)

1 teaspoon dry oregano

1/2 teaspoon dry thyme

salt and pepper

grated parmesan (for garnish)

 

 

DIRECTIONS

 

Add all ingredients to a large pot with lid or Dutch oven

breaking pasta to fit......stir together...

bring to boil uncovered, stir then turn to simmer and cover pot......cook until liquid is gone about 20-25 minutes...checking and stirring every 10 minutes

top each serving with parmesan cheese

 

Zucchini Pasta with Cauliflower Alfredo

Because it would be defeating the purpose to use regular Alfredo Sauce on Zucchini, this sauce made from Cauliflower makes more sense!,,,and it makes this a guilt-free pleasure!,,,,I steamed cauliflower flowerettes then blended it,,,I added 2% milk, but you could also use fat free half and half....seasoned with garlic and parmesan cheese to give it flavor, I thought this was a great healthy alternative to a dish that is usually very high in fat and calories!!,,,,Here is what I did....Enjoy!!

 

 

INGREDIENTS

 

3-4 large Zucchini (Spiral Cut)

1 head of Cauliflower Flowerettes

1 1/2-2 Cups Milk

1 T Butter

2-3 cloves Garlic Minced

1/2 Cup Parmesan Cheese

salt and pepper

 

 DIRECTIONS

 

1.Steam your cauliflower flowerettes until tender,,,let cool and add to your blender

add 1 1/2 cups milk and blend until creamy add more milk if needed

 

2. In a saucepan melt 1 Tablespoon of butter add 2-3 cloves minced garlic cook 1 minute

 

3. Add cauliflower mixture to pan and stir.... add parmesan cheese...you can still add a little milk if it is too thick,,,,add salt and pepper to sauce

 

4.Add spiral cut zucchini to a pan and saute until tender,,,you can add olive oil if needed

add salt and pepper,,,,when done top with sauce you can add more parmesan cheese to servings and more salt and pepper if needed

(You can also doctor this sauce up with any other seasonings you may like)

 

 

One Pot Lasagna Soup

Here is another one pot recipe!,,,I am just loving these!!,,,,,I guess you could call this deconstructed lasagna!,,,,,I used elbow macaroni for this but you can use other pastas too,,,I think Rotini or Ziti would be nice, also I used Italian sausage with fennel but you could use plain or even use ground beef if you like!,,,And the Ricotta mixture you add to the bottom of each bowl, then another dollup on top makes this extra yummy!!,,,Here is what I did,,,Enjoy!!

 

 

INGREDIENTS

 

5 links Italian sausage (removed from casing)

1 medium onion (diced)

 

2 Tablespoons tomato paste (I use it from the tube)

2-3 cloves garlic (minced)

2 teaspoons dry oregano

2 teaspoons dry basil (you could also use fresh chopped)

pinch red pepper flakes

2 bay leaves

4 Cups chicken broth

2- 14 1/2 ounce cans petite diced tomatoes

2 Cups Elbow Macaroni

salt and pepper to taste

 

Ricotta Mixture for garnish

1 1/2 Cups Ricotta

1 Cup Shredded Mozzarella

1/2 Cup Grated Parmesan

 

 

 

DIRECTIONS

 

Remove sausage from casing and add to a dutch oven or large pot with a lid

add diced onion and brown sausage until it is no longer pink

 

Once sausage is cooked add the tomato paste and garlic,,,,then add the rest of the ingredients....give it a stir then bring to boil uncovered,,,,,,Once it comes to a boil, turn to simmer and cover.

Stirring every 5 minutes or so continue to cook until pasta is cooked about 12- 15 minutes

 

TO SERVE

 

Add a spoonful of the ricotta mixture to each bowl ladle soup over it and then add another dollup of the mixture on top and Enjoy!

 

 

One Pot Chilli Mac

I am loving these one pot recipes!!,,,And to think I used to make this the old fashioned way and use different pots to cook everything and then add it all together!!,,,,Well I love the way this turned out and so did my family!!,,,My husband called this one a Home Run!!,,,This is one pot, but the beef and onions are cooked first and then you add everything else!,,,Here is what I did ,,,Enjoy!!

 

 

INGREDIENTS

 

1 pound ground sirloin

1 onion (diced)

1 t salt

1/2 t pepper

 

1 box (4 cups) Chicken broth

2 Cups dry elbow macaroni (I used multigrain)

1 14 1/2 ounce can petite diced tomatoes

1 can kidney beans (drained)

1 can cannellini beans (drained)

1 package McCormick chilli seasoning pack (I used original flavor)

shredded cheddar for garnish

 

DIRECTIONS

 

In a dutch oven or large pot with a lid....add beef and onion and brown (my beef was lean

so I didn't drain fat), salt and pepper the beef, then add the rest of the ingredients and give it a stir

cook on medium heat uncovered, once it comes to a boil, turn to simmer and cover, cook for 12-15 minutes until pasta is done,,,stirring every 5 minutes or so

 

 

We topped ours with shredded cheddar cheese (my daughter added oyster crackers)

you could add what toppings you like, sour cream or avocado would be good also!!

 

NOTE.....if you don't have the seasoning packet you could use 2 teaspoons each of chilli powder and cumin

Adding shredded cheddar while it was hot made this extra yummy!!

 

 

 

 

 

One Pot Pasta Primavera

Here is another one pot pasta recipe I am posting!,,,The one I have posted in the past I make at least once a week now!!,,,So I wanted to try and come up with another version, I added heavy whipping cream to this one at the end along with parmesan cheese, to give it a creamier base, I really like the texture of this recipe, I also added fresh zucchini and fresh mushrooms along with frozen peas, but I am sure you could use  other vegetables as well,,,And I just really like the fact that everything starts out in one pot together, including the uncooked pasta!!,,,Here is what I did,,,Enjoy!!

 

INGREDIENTS

 

 

1- 14 1/2 ounce box of Barilla Plus (multigrain pasta)

5 Cups Chicken Broth

3-4 cloves garlic (minced)

1 onion sliced thin

2 zucchini (quartered and sliced thin, with skin)

1/2 pound (about 10) Mushrooms (sliced)

1 Cup frozen peas

1 t dry oregano

1 t dry basil

pinch crushed red pepper flakes

salt and pepper

 

1/2 Cup heavy whipping cream

1/4 Cup Parmesan Cheese

 

 

DIRECTIONS

 

Add all ingredients except the whipping cream and parmesan cheese

to a dutch oven or large pot with a lid, breaking pasta to

fit in pot

 

Bring to a boil  on Medium heat uncovered, stir,

once it comes to a boil cover pot

and turn to simmer

for 20-25 minutes, stirring every 10 minutes

 

Once liquid is absorbed add heavy cream and parmesan cheese

Serve and add more parmesan if needed

 

NOTE:  If you are using 12 ounce box of regular pasta you will

only need 4 cups of broth

 

 

 

 

 

 

 

 

 

 

 

Shrimp Scampi

Every gathering my parents would have at their home with our family,,,,my Dad would always break out his electric frying pan and make a batch of Shrimp Scampi,,,,,Everyone always looked forward to it!,,,,He would melt butter add the shrimp and garlic, then the breadcrumbs, then a squeeze of fresh lemon,,,,They never made it to a platter, everyone would grab a toothpick and would eat them right out of the pan, and he always had the ingredients to make a second batch, the grandkids couldn't get enough of it!!,,,I have been wanting to make it for a while, so I came up with this version, I bake it not fry it and I use a small amount of butter along with chicken broth to try and make it a little healthier,,,I also served mine over Angel Hair pasta (linguine would be great also!),,,,Here is what I came up with,,,Enjoy!!

 

 

INGREDIENTS

 

1 pound shrimp (raw, peeled and deveined, with tail)

olive oil

salt pepper

 

3 T butter

3-4 cloves minced garlic

1 Cup chicken broth

1 t dry parsley

pinch crushed red pepper

 

1/3 Cup Italian seasoned breadcrumbs

Pasta of your choice

Parmesan cheese

 

DIRECTIONS

Preheat oven to 425

 

Add shrimp to a bowl, drizzle with olive oil add some salt and pepper and mix well

set aside while you make garlic sauce

 

In a saucepan add butter, melt on low then add minced garlic

cook for about a minute then add chicken broth

parsley and red pepper flakes stir then turn burner off

 

Next add  shrimp to a shallow baking dish, pour garlic sauce over them, then sprinkle

with the breadcrumbs

 

place in oven for 12 to 15 minutes until shrimp look done and pink

I turned each shrimp over half way through baking

then served over some Angel hair pasta

then topped with parmesan cheese

 

 

Creamy Tomato~Spinach Sauce

Here is a quick and easy sauce to serve over pasta!,,,,Adding cream cheese to this sauce gives it a creamy texture, I added frozen spinach (thawed) to this but it can be left out if you are not a fan of it. Actually you could add what you like, I think peas would be great in here also!,,,Here is what I did...Enjoy!

 

 

INGREDIENTS

 

2 T olive oil

1 Medium onion (diced)

1 clove garlic (minced)

2 T tomato paste

2 15 oz cans petite diced tomatoes + 1 can water

1 Cup frozen spinach (thawed and squeezed)

1/2 t dried oregano

1/2 t dry basil

1 T sugar

pinch crushed red pepper

salt and pepper

1/4 Cup grated parmesan

2 oz cream cheese (cubed)

 

 

DIRECTIONS

 

saute onion in olive oil until translucent

add tomato paste and garlic,,,then the tomatoes and water

stir,,,then add spinach and spices

whisk in parmesan then the cream cheese until melted

simmer until thickened and heated through

Serve over your favorite pasta!

 

We served ours over my husbands home made fettuccini!

 

 

One Pot Wonder Tomato/Spinach Pasta

Ok,,,Let me start by saying that I have been seeing a lot of these recipes for one pot pasta, and I must say I was very skeptical about it being any good!! So of course I had to try it!,,,And let me tell you I was pleasantly surprised!,,,,and then I started thinking about the endless possibilities to what you can add to this!,,,,I added frozen spinach this time, but next time I think I will add some diced zucchini or frozen peas!!,,,Well here is what I did,,you can be creative with this too,,,,Enjoy!

 

 

INGREDIENTS

 

12 oz Spaghetti (dry)

1 medium onion (sliced)

2 Cups frozen cut spinach (thawed and squeezed)

1- 15 0z can petite diced tomatoes (with juices)

4 Cups chicken broth or stock

1 t dry oregano

2 t dry basil

3 cloves garlic (minced)

salt and pepper

pinch of crushed red pepper

parmesan cheese (for garnish)

  

Here is everything I put in the pot!

 

Note,,,If using the box of Barilla Plus like shown,,,use 1 more cup of chicken broth

(this box is 14 1/2 ounces)

 

 DIRECTIONS

 

Add all ingredients to a Dutch Oven or large pot, push pasta in or break if you have to,,,,Cover and

bring to boil,,,,after it comes to boil stir together to mix ingredients

turn heat to low and simmer covered for 10 minutes,,,,stirring every couple of minutes

until liquid is absorbed,,,about 20 or so minutes

 

 

here it is finished,,,top with parmesan cheese and enjoy!!

***The next time I made this I added frozen peas!,,,It was amazing!***

 

 

 

Skinnier Fettuccine Alfredo

Here is a skinnier version of Fettuccine Alfredo,,,,usually when you make Alfredo sauce heavy whipping cream is used ,,,,which can be high in fat and calories,,,,,,,This sauce uses 2% milk,,,but you could also use skim milk if you wanted to and I used 1/3 less fat cream cheese,,,,I also used gluten free flour, but regular is fine too!...Here is what I did, Enjoy!!

 

 

INGREDIENTS

 

8-10 oz Fettuccine

2 T butter

2 T Flour

2 cloves garlic (minced)

1 1/4 Cups 2% Milk

2 oz cream cheese

1/4 Cup parmesan cheese

2 T chopped parsley

salt and pepper

1/4 t garlic powder

 

DIRECTIONS

 

Boil pasta until done as directed,,,,,meanwhile start sauce by melting butter,,,once melted add flour

cooking about 1 minute while whisking,,,,stir in minced garlic then add milk still whisking add cream cheese and parmesan cheese,,,whisk until thick,,, add salt pepper and garlic powder,,,and then the parsley while stirring (if sauce looks too thick you can add a little more milk),,,add cooked pasta to a serving

 dish and pour sauce over it and toss,,,you can garnish  with more parmesan cheese

Tuna Tetrazzini

For some reason I always make my Tetrazzini with Tuna, but you can use Turkey or Chicken in this, And this recipe doesn't use heavy cream or flour,,,the sauce base is sour cream (I use reduced fat) and cream cheese (I used 1/3 less fat),,,Here is what I do,,,Enjoy!

 

 

INGREDIENTS

 

5 C dry egg noodles (cooked)

1 can albacore tuna

1 C frozen peas (thawed)

1- 7 oz can sliced mushrooms

1 C sour cream

1/2 brick cream cheese

1 C shredded mozzarella cheese

1/4 C parmesan cheese + more to sprinkle on top

salt and pepper

6 ritz crackers (crumbled)

 

 

DIRECTIONS

 

In a large pot cook noodles as directed...drain and pour noodles back into pan

add sour cream, cream cheese and the parmesan and mozzarella cheese

Stir until well mixed

add salt and pepper

then add the Tuna, mushrooms and peas

mix well

pour noodle mixture into a greased casserole dish

top with parmesan cheese and cracker crumbles

Cover and bake at 350 for 30 minutes