With my girls back in school and Fall sports underway, we have less free time than ever. How did this happen? With practices multiple days a week, after-school pickup every day, games on the weekends… we’re struggling for quality time spent together.
But we love to eat.
So even when we only have a few minutes together we find ways to make dinner a family affair that everyone can enjoy.
Each of my girls has one night a week where they cook. My five year old is in charge of our weekly “Pasta Night”, where can cook up her favorite simple dishes. We’re always trying to come up with fun ways to make our common meals easier, safer and tastier at the same time.
This one skillet Baked Tortellini hits those criteria and it literally does not get any easier than this! It’s as simple as combining your favorite fresh or frozen Tortellini (or ravioli) with sauce, mixing in your favorite ingredients and baking it in the oven.
This is especially important for when my daughter is cooking because I don’t want her messing with heavy pots of hot water just yet. Plus the versatility of a dish like this means she can get creative and add whatever she wants!
For this I added olives and capers plus tons of cheese, but next we’ll have to try spinach and feta (Coco’s favorite ingredients).
Then wrap it in aluminum foil and bake it. Just set it and forget it– in a while it’ll be done, piping hot with gooey melted choose all over it and ready to serve!
You know that I’m a huge fan of Mezzetta, and I hope you are too, because now you have the chance to win the Perfect Pasta Night (or several runner up prizes) by visiting their site.
What makes Mezzetta Napa Valley Homemade Sauces so great? They’re thick and fragrant, they really stand out from the competition with 100% hand-selected plum tomatoes. No added sugar. No paste. And did you know they’re family owned and operated for over 80 years?