I had a couple of jars of pasta on the shelf, a thing of stuffed ravioli and a bag of spinach in the freezer, and a box of cream cheese and a container of feta in the fridge. I wish I had some mushrooms, but there's always next time.
~ 1 20 oz package ravioli (mine was stuffed with four cheeses)
~ 2 23.7 oz jars of Florentine Spinach & Cheese
~ 3 oz of feta cheese
~ 1 8 oz box of cream cheese - cubed
~ 1 12 oz package of frozen spinach
I started with one jar (23.7 oz) of Florentine Spinach and Cheese pasta sauce.
I cubed a thing of cream cheese and tossed them in.
Then, I added the frozen spinach (12 oz).
Next, I poured in the package of frozen tortellini (20 oz--it's refrigerated when I buy it, but I stick it in the freezer, so it will last longer.)
I, then, guesstimated and poured on about 3 oz of feta cheese on top.
Finally, I added the second jar of pasta sauce. I swirled around a few ounces of water in the jar to get the extra sauce out no poured that over everything to add a bit of moisture.
I set it on "low" for 5 hours, stirring everything around 3 1/2 hours in.
It turned out so tasty, and The Husband said it reminded him of a garden salad. He called it Garden Ravioli, and the name stuck. I'll add in mushrooms next time for some extra flavor, but overall, I think it turned out really, really well. It got a thumbs-up from the four adults and two toddlers who ate it that night, and we had leftovers for at least one more night.