I found a recipe that took Chef Boyardee ravioli and turned it into a quick casserole with a Mexican flair… I was intrigued.
I’m not into using Chef Boyardee, but I am into using the yummy ravioli and tortellini pastas that you find at the grocery store (this one is a whole wheat, cheese filled tortellini) usually near the produce or deli (and sometimes by the packaged meats). I used a cheese filled pasta and added in one pound of ground turkey and a little Mexican spice. Dinner was done in minutes….and it was mighty tasty if I do say so myself.
2 (9 oz) packages of either ravioli or tortellini from your grocery store (I use Buitoni)
1 pound of ground turkey, beef or chicken (or even pork sausage would be yummy!)
1 (1 oz) package of taco seasoning
1 cup salsa
chopped green onions, optional
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
Bring a large pot of water to a boil. When boiling, drop your pasta and cook until al dente (usually that’s when your ravioli or tortellini start to float to the top of the pot…about 5 to 6 minutes).
Meanwhile, over medium-high heat drizzle in a tablespoon or so of EVOO in a large skillet. Brown your ground turkey in the EVOO until nice and crumbly. Season with a pinch of S&P and add in your taco seasoning. Reduce heat to low and stir in your salsa. Simmer about 5 minutes.
Drain your cooked pasta and toss with your ground turkey mixture.
Serve with a few green onions on top.
This meal really only has 4 basic ingredients, and that’s just fabulous on a weeknight!