Creamy Tomato Baked Ravioli

It has been awhile since I've made anything more elaborate than peanut butter and jelly...I wish I was joking. I have become super busy this past month.  I work at an elementary school, with the marching band, giving lessons and working a few hours at the grocery store. I've worked out once so far this month and the way it's looking I will only work-out once in the month of September. Luckily I've been eating right, for the most part.

Uncooked version of Creamy Tomato Baked Ravioli 

w/ Mushrooms

This September brings an addition to my friend and her husband. On Sept. 22nd Levi was born! I was able to put The Good Neighbor Cookbook to good use. Under the "Bringing Home Baby" section I found a recipe for Creamy Tomato Baked Ravioli and Spinach. This recipe is VERY easy to make. The recipe says it serves 6-8 people, but I decided to cut the recipe in half. I didn't want to give them too much extra food. It smelt so good when it was cooking so I made some for myself. My version had a few variations.

For the new parents, I followed the recipe (cut in half) and added a can of mushrooms. When I made the dish for myself I didn't really measure ingredients, I just started putting things together. I used elbow macaroni instead of ravioli and no mushrooms. It was so good! I made enough for 3 servings: one for dinner and two leftover servings for lunches.

Variation of the recipe. SO GOOD!!!!!!