Do you meal plan for the week or are you a spur of the moment type of person? I’m both. Sometimes I break out the list and meal plan for the rest of the week. Then there are others where the refrigerator is empty and the nearest restaurant is our only choice.
This past Saturday I woke up and found my $1 Target To Do List pad and jotted down a long list of groceries needed for this week. I feel so accomplished after making a list and it actually helps to know that we can make complete meals.
I can’t even tell you how many times we sit down for dinner and all I’ve prepared is the main dish. My husband is asking for the sides and I franticly act like they are in the refrigerator or pantry. Balance is thrown out the window and a nice main entrée meal is served with chips or whatever raw vegetables we have.
My menu planning for this week starts off with this easy baked cheese ravioli casserole. It has become a favorite in our house the past couple of weeks. This version was made with ground turkey but you can always substitute it with ground beef. I liked it better with the turkey while my husband preferred the beef.
ENJOY ~ Meagan
Baked Cheese Ravioli Casserole
- 1.2 pound extra lean ground turkey
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon minced garlic
- 1 cup sliced baby portobello mushrooms
- 3 cups spinach
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/3 cup shredded parmesan cheese
- 9 ounce package for cheese ravioli, cooked
Preheat oven to 350 degrees F.
Brown the meat in a large skillet over medium heat. Drain the fat and add in garlic, mushrooms, spinach, marinara and both cheeses. Cook for 10 minutes on low heat; stirring occasionally. Stir in the ravioli and then pour everything into a large casserole baking dish.
Bake for 30 minutes.
NOTE: You can substitute the turkey with ground beef.