Recipes for Ravioli Lasagna, Turkey Tettrazini, Pumpkin Chocolate Chip Muffins

I thought I’d share some more recipes that I’ve made recently.

Ravioli Lasagna

Makes 2 9×13 pans (freeze one!)

2 lbs. ground beef

3 jars spaghetti sauce

1 25-oz. bag cheese ravioli

2 small packages frozen spinach

2 pkg. mozzarella (for about 4 cups, shredded)

1/2 cup grated parmesan

Cook the ravioli according to directions. Brown and drain the ground beef; add the spaghetti sauce and spinach to it. Layer in the pans: 1st-meat sauce, 2nd-ravioi, 3rd meat sauce, 4th-mozzarella, 5th parmesan. Bake uncovered 350 degrees for 30-45 minutes.

Turkey Tettrazini

8 oz. spaghetti

1 cup chicken broth

1 can cream of chicken soup

1/2 cup sour cream

1/3 cup parmesan cheese

1/2 cup milk

1/3 cup finely chopped onion

2 pressed garlic cloves

1/2 t. black pepper

2 cups diced cooked turkey (or chicken)

1 cup frozen green beans, thawed

I made this recipe all in the microwave! Put noodles and broth in covered dish and microwave 10-13 minutes until noodles are tender (stir halfway through cooking). Combine soup, sour cream, 1/4 cup parmesan cheese, milk, onion, garlic, and pepper. After noodles are cooked, add the soup mixture and green beans; mix well. Microwave, covered 6-8 minutes. Top with the rest of the cheese.

Pumpkin Chocolate Chip Muffins

1 1/2 c. flour

1 t. baking soda

2 T. Pumpkin Pie spice

1/2 t. salt

1/2 c. butter

1 c. sugar (or Sucanat)

2 eggs

1 t. vanilla

15 oz. can pumpkin puree

1 1/2 c. chocolate chips.

Mix dry ingredients in a bowl. In separate bowl, cram butter and sugar until light and fluffy. Add eggs and vanilla. Then alternately add some of the flour mixture and pumpkin puree. After thoroughly mixed add the chocolate chips. Fill muffin cups and bake 18-20 minutes at 350 degrees. Makes about 2 dozen. (If using a 9-inch loaf pan, bake 350 degrees for 50-60 minutes until toothpick inserted in the center comes out clean.)

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