This is not an OFM recipe. It comes from Parents Magazine. My best soul sister friend's son (who also happens to be my favorite little boy) ate this like he was getting paid to eat it. His mommy made it and he ate it all up and when a 3  year old does that, you pay attention. It's a fairly simple recipe that makes an quick and easy week night meal- one hour from start to finish. I think you could make some cost saving cuts by substituting your own premade (& frozen) meatballs and using home canned pasta sauce. I also think it would be super easy to stick veggies you have on hand into this dish. Hope y'all like it! Peace, B.

PS
Pictured above is my favorite then 2 year old boy enjoying some pasta at his Beff's house!

You'll need the following ingredients to make 8 servings:

1/4 teaspoon salt
1/2 teaspoon black pepper
26 ounces pasta sauce
1 tablespoon olive oil
2 small zucchini (3/4 pound total), trimmed and cut into half moons
2 cups mushrooms, trimmed and quartered
1/2 teaspoon Italian seasoning
12 ounces fully cooked meatballs, quartered
9 ounces four- cheese ravioli
8 ounces shredded  mozzarella

Heat oven to 375  degrees. In bowl, stir salt, pepper and sauce. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Ladle 1/2 cup sauce over bottom.

In a large nonstick saute pan, heat oil over medium heat. Add zucchini, mushrooms and Italian seasoning. Cook, stirring, 5 minutes.

Scatter a third of the meatball pieces over sauce on bottom of pan. Top with one package ravioli, 1 cup vegetable mixture, 1 cup of the cheese and second third of the meatball pieces. Top with remaining ravioli, vegetables, meatballs, sauce and cheese. Cover with foil.

Bake at 375 F for 30 minutes. Uncover dish and bake 10 more minutes or until cheese is melted and lightly browned.


Recipe can be found at Parents Magazine.