Toasted Cheese Ravioli

Here's a simple meal for those days when you're running short on time.

Toasted Cheese Ravioli

Cook 24 refrigerated small cheese ravioli according to the package directions; drain.  Place on greased baking sheet.  Brush tops with 1 Tbsp. Italian salad dressing (I like the zesty Italian!); sprinkle with 1 Tbsp. seasoned bread crumbs.  Bake at 400 degrees for 12-15 minutes.  Serve with warmed marinara sauce.
Makes 4 servings

Meatless Manicotti

Manicotti

8 oz. manicotti shells, uncooked

1 (15 oz.) container ricotta cheese

1/2 c. grated fresh parmesan cheese

1 egg, beaten

2 tsp. parsley flakes

1/2 tsp. salt

1/4 tsp. pepper

1 jar spaghetti sauce, like Prego OR use your own, homemade sauce. 

grated *FRESH* parmesan cheese for topping

Prepare pasta according to package directions; drain.  In a medium bowl, blend the ricotta, parmesan cheese and egg.  Stir in parsley, salt & pepper.  Stuff pasta with the cheese mixture.  Arrange in a 13 x 9 x 2-inch baking dish.  Pour spaghetti sauce evenly over pasta shells.  Sprinkle with additional Parmesan cheese.  *I tend to use quite a bit over the top--your choice.  Cover.  Bake in a 350 degree oven until hot, about 35 minutes.

Serves 6-8