Ravioli Lasagna Ingredients 1 1/2 cups pasta sauce (I use Muir Glen Tomato Basil) 20-ounce package cheese ravioli (refrigerated or frozen) 10 ounces frozen, chopped spinach, thawed and squeezed dry 4 ounces (1 cup) shredded part-skim mozzarella 2 tablespoons grated Parmesan Crushed red pepper flakes, to taste (optional) Cooking spray
Instructions Preheat oven to 375 degrees. Spray an 8-inch baking dish with cooking spray and set aside. Pour 1/2 cup pasta sauce over bottom of dish. Layer bottom of dish with half of the ravioli. Cover ravioli with 1/2 cup sauce and top with spinach and half of mozzarella (1/2 cup). Repeat with remaining ravioli, sauce and mozzarella. Sprinkle top with Parmesan and crushed red pepper flakes, if using. Cover dish with foil and bake for 30 minutes. Remove foil and bake until bubbling and starts to brown, about 10 minutes. Let cool for 5 minutes and then serve.
6 ounces Queso Quesadilla or other melting cheese, shredded
1 teaspoon Olive Oil, or cooking spray
Salsa, for serving
Preparation
Preheat the oven to 450*F.
Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.
8 oz angel hair pasta 2 c. cooked chicken, chopped 1 can cream of mushroom soup 1 can cream of chicken soup 1 (10 oz) can of Rotel diced tomatoes and green chiles, undrained 1 c. sour cream 1 c. Shredded Mexican Cheese Instructions Preheat over to 350 degrees Boil pasta according to package directions and drain. Mix all other ingredients, except cheese, add to cooked pasta. Put in a 9×13 baking dish. Cover with foil and bake for 30 minutes or until hot and bubbly. Sprinkle with cheese and return to oven until melted.
