Have you ever heard of oil pulling? I hadn’t, until a couple of weeks ago, when I ran across a post on it in my blog feed and then saw a whole bunch of stuff about it on Pinterest.
I figured that I didn’t have much to lose, so I went ahead and tried it. The jury is still out on whether it works or does anything at all for me or not. I don’t think it was doing anything, but then I switched to an organic coconut oil (one that you can actually taste the coconut flavor), and I’m hoping it will do something more for my teeth sensitivity.
I’ve also very recently started using magnesium topically, doing oil cleansing for my face, and brushing with activated charcoal. I feel like I’ve gone off the deep end a little bit.
And yet, I still eat ice cream and marshmallows.
Go figure. I guess you’ve got to find balance somewhere!
On to the pasta…
I love pasta, but haven’t had that much of it since being pregnant. I am never in the mood for things like spaghetti. However, I loved the idea of a ravioli bake because of its simplicity. I threw it together in the morning before church, popped it in the oven, and it was just about ready to eat when we got home.
I love meals like this. Simple and easy, yet still healthy enough to make me feel good about feeding it to my family. If you want to make it even more from scratch, make the ravioli homemade too. Homemade ravioli is delicious, but I gave up making it after having my baby girl, since it is also time-consuming. Either way you have it, this makes a delicious and easy meal for your family.
Notes about this recipe:
1. Feel free to use ground beef, ground turkey, whatever meat you want in this recipe. I used venison because that’s what we had on hand.
2. Generally, I like to cook a large batch of ground meat at once (if you’re getting it from the store, just come home and cook it) and then stick it in the freezer in smaller packages for quick meals. It’s super handy and it doesn’t really take any extra work. (Actually, it’s less work if you fry a couple of pounds at a time.)
- 1/2 pound ground meat, cooked (I used venison)*
- 1 package (25 ounces) frozen ravioli
- 24-26 ounces pasta sauce
- 1 can (14 ounces) diced tomatoes
- 2 cups packed spinach, torn
- 1 cup baby bella mushrooms, sliced
- 2 teaspoons minced garlic
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 teaspoons onion powder
- 1 Tablespoon honey
- 1/2 cup mozzarella cheese, shredded
- Combine cooked ground meat, pasta sauce, tomatoes, spinach, mushrooms, spices, and honey in a large bowl. Spread 1/3 of sauce in bottom of a 9×13 dish (I used an 8×12 dish, but it was on the small side). Layer with half of the frozen ravioli. Layer with another third of the sauce and the rest of the ravioli. Top with the remainder of the sauce and sprinkle the cheese over top.
- Coat foil with non-stick cooking spray and place over top of dish. Bake in a preheated oven at 400° for 40 minutes. Remove foil and bake for another 10 minutes, or until cheese is melted and casserole is hot and bubbly.
- *See note above recipe. If you do not have any cooked ground meat, make sure to saute it until browned (I usually will throw in an onion if I’m cooking any meat) before adding it to the sauce mixture.