Today was a leftovers day, so here’s a recipe from my tumblr:
- 1 box ravioletti
- 1 can cream of chicken soup
- Some chicken broth
- Shredded cheese
We had a box of dried ravioletti. I cooked it on the stove barely – I started the oven preheating to 350°F when I added the pasta to the water, and then drained it when the oven hit temperature. At that point it was still severely al dente.
In a casserole dish I dumped the can of soup and probably like a cup of broth and a handful of shredded cheese and some garlic powder and black pepper. You can skip the broth if you’re fully cooking the pasta, but I super hate the texture of overcooked pasta and so wanted it to finish in the oven.
I’d cooked the pasta like half of the recommended time, drained it super half-heartedly so there was a little extra water going in, stirred it, and and topped it with more cheese.
I cooked it for 30 minutes at 350°F, then upped it to 450°F for ten minutes so the top started to brown a bit. Probably should play around with time and temperature to make it higher.
It tastes like comfort and indulgence.