65K views · 3.3K reactions | This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce will be on your weekly dinner rotation. Whole wheat pasta with a creamy, umami-rich sun-dried tomatoes and garlic sauce comes together in just 20 minutes. Ingredients - 5 ounces baby spinach, coarsely chopped - 8 ounces whole-wheat spaghetti - ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar - ½ cup halved and thinly sliced onion - 3 cloves garlic, minced - ¼ teaspoon crushed red pepper - ¼ teaspoon salt - ¼ teaspoon ground pepper - 1 cup low-sodium vegetable or chicken broth - ½ cup sour cream - ¼ cup grated Parmesan cheese - 1 tablespoon unsalted butter Directions 1. Place spinach in a large colander in the sink. Bring a large saucepan of water to a boil over high hea
107K views · 2.4K reactions | you don't need special equipment to make homemade fresh pasta! 2 cups ap flour 2-3 eggs sprinkle of water, if needed extra dust of flour #pasta #homemadepasta #freshpasta #butter | Bob Morano | Facebook
25K views · 957 reactions | you don't need special equipment to make homemade fresh pasta! 2 cups ap flour 2-3 eggs sprinkle of water, if needed extra dust of flour #pasta #homemadepasta #freshpasta #butter | Bob Morano
182K views · 6.3K reactions | The secret weapon you didn’t know you needed: frozen ravioli! Simply layer your ravioli in a casserole dish along with a few other fridge staples, and you have the perfect meal. The best part? There’s no clean-up! 🙌 1 25 ounce package frozen cheese ravioli 3 1/2 cups storebought alfredo sauce 1 pound italian sausage, cooked and crumbled 3 cups baby spinach 1/2 cup chopped marinated sundried tomatoes 2 cups shredded mozzarella cheese, divided 1/2 cup grated parmesan, divided Directions: Preheat oven to 350. Lightly grease a 3 quart baking dish with cooking spray. Spread about ½ of a cup sauce on the bottom of the dish and arrange half of the ravioli in a single layer over the sauce. Top with cooked sausage, spinach and sundried tomatoes. Pour 1 1/2 cups of alfredo sauce over the spinach mixture. Sprinkle with half of the mozzarella and parmesan and top with the remaining ravioli in a single layer. Pour over remaining sauce and top with remaining mozzarella and parmesan cheeses. Cover and bake for about one hour, uncovering during the last 15 minutes, until golden brown around the edges and bubbly. Let stand 10 minutes before serving. 🔗 For more on this recipe, click the link in our bio and tap the corresponding photo! 🧑🍳: @nicolemcmom #weeknightmeals #dinner #easymeals #casserole #ravioli #dinnerrecipes | Allrecipes
182K views · 6.3K reactions | The secret weapon you didn’t know you needed: frozen ravioli! Simply layer your ravioli in a casserole dish along with a few other fridge staples, and you have the perfect meal. The best part? There’s no clean-up! 🙌 1 25 ounce package frozen cheese ravioli 3 1/2 cups storebought alfredo sauce 1 pound italian sausage, cooked and crumbled 3 cups baby spinach 1/2 cup chopped marinated sundried tomatoes 2 cups shredded mozzarella cheese, divided 1/2 cup grated parmesan, divided Directions: Preheat oven to 350. Lightly grease a 3 quart baking dish with cooking spray. Spread about ½ of a cup sauce on the bottom of the dish and arrange half of the ravioli in a single layer over the sauce. Top with cooked sausage, spinach and sundried tomatoes. Pour 1 1/