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*~ 30 minute Pasta & Seafood ~*

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Ravioli with Tomato-Alfredo Sauce



2 packages (9 ounces each) refrigerated dried tomato or cheese filled ravioli
1 package (8 ounces) sliced mushrooms
1 large onion, coarsely chopped (1 cup)
1 jar (28 ounces) spaghetti sauce
½ cup half-and-half
¼ cup grated Parmesan cheese
¼ cup chopped fresh parsley


1. Cook and drain ravioli as directed on package, keep warm.

2. Spray same saucepan with cooking spray, heat over medium heat.

3. Cook mushrooms and onion in saucepan about 5 minutes, stirring frequently until onion is crisp-tender.

4. Stir in spaghetti sauce and half-and-half. Heat to boiling, reduce heat.

5. Stir in ravioli, cheese and parsley. Serve with warm buttered Italian bread. Makes 6 servings.

by on Jul. 5, 2011 at 6:32 PM
Replies (21-23):
by on Jul. 5, 2011 at 6:41 PM

Sesame Shrimp with Snow Peas and Baby Corn



2 Tablespoons hoisin sauce
2 Tablespoons soy sauce
2 Tablespoons sherry
1 Tablespoon honey
2 teaspoons cornstarch
1 Tablespoon dark sesame oil
1½ pounds large shrimp, peeled and deveined
1 Tablespoon grated peeled fresh ginger
1 garlic clove, minced
2 large scallions, chopped
½ pounds snow peas, trimmed
1 (8 ounce) can baby corn, drained
2 teaspoons sesame seeds
2 cups cooked white rice


1. Combine the hoisin sauce, soy sauce, sherry, honey, and cornstarch in a small bowl.

2. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat.

3. Add the shrimp and stir-fry until pink (3-4 minutes), transfer the shrimp to a bowl.

4. Two skillet, add the remaining 1 teaspoon oil, ginger, garlic, and scallions. Stir fry 30 seconds.



5. Add the snow peas and baby corn and stir fry until snow peas are bright green, about 3 minutes.

6. Stir in the hoisin mixture and the reserved shrimp.

7. Bring to a boil and cook, stirring occasionally, until thickened (1-2 minutes).

8. Remove from the heat and stir in the sesame seeds.

9. Serve over white rice. Makes 4 servings.

by on Jul. 5, 2011 at 6:42 PM

Penne with Asparagus and Parmesan



1 pound penne pasta
2 Tablespoons olive oil
2 garlic cloves, thinly sliced
2 (14 ½ ounce) cans diced tomatoes, undrained
1 cup chicken broth
1 ½ pounds asparagus, cut into 1 inch pieces
½ cup chopped fresh basil
½ cup grated Parmesan cheese


1. Bring a large pot of water to a boil.

2. Cook the penne according to package directions; drain and keep warm in the pot.

2. Meanwhile, heat the oil in a large skillet over medium-low heat. Add the garlic, cook just until begins to turn golden.

3. Add the tomatoes and broth and bring to a boil.

4. Reduce the heat and simmer, uncovered, 5 minutes.

5. Add the asparagus, cover and simmer until tender (about 5 minutes longer); pour over the penne.

6. Add the basil and parmesan cheese on top of the penne, toss to coat. Makes 4 servings.


by on Jul. 26, 2012 at 9:11 PM


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