30 Minute 30 Rock and Ravioli Casserole

Every time we get another snowstorm, it’s like a stab through my heart. I am so over winter, but it can never seem to get enough of me. I was fortunate enough to be able to leave work before the worst of the snow hit us today. Now hopefully the roads will be spic and span by the time I’m out on them again at 4:30 tomorrow morning. I don’t care how much I drive like an old grandma in bad weather; my motto has always been “better late than dead.” (Dave’s is “Get off the road slow people–I’m driving here! It’s just snow!”). 😀

Another downside to long winters (besides scary driving): no playing outside! I am so tired of my workout videos and would much rather be walking or running in the sunshine with my IPod. I finally cheered myself up with the idea of doing my own 30 minute workout to an episode of 30 Rock.

Since I needed a lighthearted book to cheer me up after reading The Casual Vacancy, I immediately bought the highly praised Bossypants by Tina Fey for my Kindle.

I haven’t read too many memoirs, but I adore David Sedaris and, so far, Fey is living up to my expectations. I love how she reacts to the notion that women aren’t as funny as men, and her correspondence with people who call her such things as  an “ugly, pear-shaped, bitchy overrated troll” are friggin’ hilarious.  I am always way behind on popular TV shows, but her memoir obviously deals a lot with 30 Rock (which she created and stars in) so I decided to try it out. So far…so good! Much more fun to do my workout today.

Since cold weather = comfort food, I decided to try a Last-Minute Lasagna recipe I happened upon from Real Simple using ravioli for dinner. When I explained it to Dave, he said, “It’s really more of a ravioli casserole, isn’t it?” Um, yeah.


Ravioli Casserole

  • 1 24 oz bag frozen ravioli, partially thawed (I used broccoli and cheese ravioli)
  • 26 oz pasta sauce (I made my own from crushed tomatoes, garlic, onion, and herbs)
  • 5 oz fresh spinach
  • 4 oz fresh sliced mushrooms
  • 8 oz mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, shredded

003Heat oven to 375 degrees. Spray a 13 x 9 inch pan with nonstick cooking spray. Spoon a thin layer of sauce over the bottom of the pan. Top with ravioli.


Top with mozzarella, spinach, and mushrooms. Repeat. Complete by sprinkling the top with Parmesan.


Cover with foil and bake for 35 minutes. Remove foil and let cook another 10 minutes. Let cool at least 10 minutes before serving.

Recipe adapted from: Real Simple


Now I’m off to bed to read some more Bossypants, with which I’m almost finished. Sigh. I have expensive habits.


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