Did you know that Radio Flyer established the last Wednesday in March as National Little Red Wagon Day? A day to make memories, to celebrate the power of imagination and for adults to be more child-like. After all, who doesn’t feel like a kid in a Little Red Wagon? The Radio Flyer Wagon has been around since 1917. A vintage Radio Flyer can run you as much as $60.00; while a new one can be had for under $20.00. So if your kids or grand kids has one, tell them it’s an investment and to treat that wagon well.
Today is also National Ravioli Day. Hum, wagons are longer than they are wide, just like a casserole dish. Wagons are red, just like pasta sauce. See where I’m going here?
Okay, so that was a stretch. It’s the thirteenth day of the Lenten Season, the last Wednesday in March and just a great day to be cooking up something simple for my loving family. So let’s get to cooking, shall we?
Cheese Ravioli Casserole
1 1/2 cups Pasta Sauce
10 oz Beef Stock
14 oz Italian Diced Tomatoes, undrained
1/4 cup Zesty Italian Dressing
18 oz Cheese Ravioli
2 tablespoons fresh Basil, chopped
1 cup Mozzarella Cheese, shredded
Heat oven to 375 degrees.
Spray a large casserole dish with cooking spray and set aside.
In a large bowl, combine pasta sauce, beef stock, diced tomatoes and Italian dressing. Set aside.
Spread refrigerated Cheese Ravioli out in the prepared casserole dish. Pour the sauce mixture over the ravioli and toss to coat well.
Cover casserole with foil and bake in the heated oven for 50 minutes or until ravioli is tender.
While the casserole is baking, chop fresh basil and set aside.
Once the casserole is cooked, remove from oven. Top with cheese and let stand for 5 minutes or until cheese has melted.
Sprinkle with basil to garnish and serve.