Stuffed Ravioli with Alfredo Sauce / #SundaySupper

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Of all the many meals I have cooked for my family, this Stuffed Ravioli with Alfredo Sauce always gets the most yums! I don't know if it is the creamy mix of fresh ricotta and mozzarella trying to burst through the edges of the homemade ravioli's or the richness of the alfredo sauce made with fresh asiago and heavy cream as it bubbles it's way to thickening in the pan, but it does taste amazing! I hope you think so too!

 Stuffed Ravioli w/ Alfredo Sauce

Mini Meatball Appetizers w/ Bertolli Reserva Marinara

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With the holiday season approaching, I want to share these fun and festive Mini Meatball Appetizers! If you are like me, I love to give holiday parties, and celebrate the season, and unique and yummy appetizers are my favorite things to serve. I made these appetizers using Bertolli Reserva Marinara with Parmigiano Reggiano and YUM! This year marks Bertolli's 150th Anniversary! Help us celebrate 150 years of Bertolli's authentic, delicious flavors and the launch of Bertolli® Riserva sauces! If you would like to celebrate with $1.50 off coupon, click on the above link and then click on products!

Did I mention that I like "easy to make" appetizers? You have found the perfect one!

 Mini Meatball Appetizers

4 Cheese Stuffed Shells

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I love Italian food, so when I was assigned the blog, Cookin' with Moxie, for this months Secret Recipe Club, I was thrilled. Cookin' with Moxie is a wonderful blog written by Jamie, whose blog is stuffed as full as these pasta shells of delicious sounding and beautiful looking foods. What to make was a difficult decision, but I finally decided on Jamie's 4 Cheese Stuffed Shells. They were so delicious, and cheesy and just yum!!

4 Cheese Stuffed Shells

1 pound Jumbo Pasta Shells

30 oz. Ricotta Cheese

2 1/2 cups Mozzarella, divided

1 cup grated Parmesan Cheese

1 cup Provolone Cheese

1 teaspoon Garlic Powder

1 Egg

2 tablespoon minced, flat leaf Parsley

2 tablespoon chopped, fresh Basil

Salt and Pepper to taste

3 cups Marinara Sauce, preferably homemade

Preheat oven to 350 degrees

Bring a large pot of water to boil. Add pasta.

Cook the shells until soft but not cooked through

(about 1/2 the cooking time on the box)

Drain pasta and set aside until the filling is ready.

Place the ricotta in a bowl.

Add 1 cup of the mozzarella and the Parmesan.

Add the provolone.

Mix together.

Add the garlic powder, egg, parsley, basil, salt and

pepper. Mix thoroughly.

In a 13X9 casserole dish, pour in half of your

marinara sauce. 

Fill your partially baked shells with the cheese filling.

Place the shells in your dish on top of the marinara.

The shells should be open side up.

(I used a smaller dish)

Place the rest of your marinara on top of the shells.

Top the marinara with 1 1/2 cups mozzarella cheese.

Garnish with minced basil and parsley, if desired.

Cover your dish with foil, and bake for 30-40 minutes.

Uncover and continue to bake for an additional 15-20 minutes,

or until the sauce starts to bubble.

Serve immediately.

Enjoy!

Thanks for joining me today!

Stop by and see what all my fellow Secret Recipe Club members made: