Ravioli in Creamy Pesto Sauce

 -2 package Ricotta Cheese Ravioli 
-1 Tbsp (15 ml) olive oil
-2 shallots, sliced thinly into half-moons
-salt and pepper to taste
-8 ounce jar pesto 
-12 ounce bag frozen peas
-1 ladle of hot pasta water
-8 ounces heavy cream
-1 tsp lemon zest (zest of one lemon)
-4 fistfuls baby spinach
-freshly grated parmesan cheese to taste
-1 cup toasted pine nuts, optional

Easy Hamburger Casserole

Ingredients

• 1 (1lb) box medium pasta shells
• 1lb ground beef
• 2 (10oz) cans tomato soup
• 2 cups shredded cheddar
• 1 cup shredded mozzarella
• 1/2 cup water
• 1 onion, diced
• garlil, salt & pepper to taste

Instructions

1. Cook and drain the pasta according to the package directions.

2. Meanwhile, preheat your oven to 375 degrees and grease and 9x13 baking dish.

3. In a large skillet, brown and chop the ground beef with garlic powder, salt and pepper (or any seasoning of your choice).

4. Add the cooked pasta, tomato soup, a half cup of water and HALF of the cheese to your skillet with the browned beef; stir and cook for 2-3 minutes over medium heat.

5. Pour the mixture into your greased dish and top with the remaining cheese.

6. Cover with foil and bake for 20 minutes. Uncover and continue baking for an additional 10 minutes (I also like to turn the broiler on for the last 2-3 minutes to brown the cheese).

7. Serve immediately and store any leftovers in the fridge for up to 3 days.