If my teens didn't check themselves out enough in the mirror before, they are having a lot of fun doing it everywhere they turn now. I think they are just in shock though, not remembering what their teeth looked like before all the metal, wiring, banding and rubber bands.
After a morning and afternoon full of orthodontist and dental appointments, their teeth had a once over (or two) today. So tonight I made the easiest dish ever and our new favorite ravioli ensemble.
|First layer of ravioli, cheese and sauce.|
|Second layer....do it all over again.|
|Ready for the oven.|
|Finished product with garlic croissants and pinot noir.|
Courtesy of Kraft Recipes
(1) 24 oz. Jar of Spaghetti or Marinara Sauce
(1) Can (14 oz.) Diced Tomatoes, Undrained
(2) Packages (1 lb. each) Your Favorite Frozen Ravioli
(1) Package (8 oz.) KRAFT Shredded Italian Five Cheese or Mozzarella Cheese
1/2 Cup Freshly Grated Parmesan Cheese
Heat oven to 400 degrees.
Spray 13x9 baking dish with non-stick spray.
Mix spaghetti sauce, tomatoes; spoon 1 cup into bottom of baking dish.
Layer half the ravioli and 1 cup shredded cheese over sauce. Top with remaining ravioli and sauce. Sprinkle with remaining shredded cheese; cover.
Hint: To keep the foil from sticking to the sauce and cheese, spray the underside of foil with non-stick spray.
Bake 45 minutes or until heated through, (uncovering after 30 minutes and add the parmesan for the last 15 minutes). Let stand 10 minutes.
Tonight we toasted our girls' new smiles with Mark West Pinot Noir. Cheers!