Simple baked ravioli

I’ve had multiple surgeries within the past year and if there’s one good thing that’s come of all of them, it’s that I’ve had so much poking and prodding and tests and lab work done that my doctors discovered a few issues that otherwise may have gone overlooked until they became bigger problems.

Angel in the Kitchen Logo

Which, of course, leads to more poking and prodding and tests and lab work because that’s what life is like when you’re a little long in the tooth like I am.

Among the various procedures in the past several weeks were a couple of scope tests that require the inside of your body to be devoid of food or any trace that you’ve ever once ingested any in your entire life. In other words, you show up to the hospital pristine, empty and sad.

It wasn’t my first of these tests (nor will it be the last) but I was dreading the preparation for the procedures because I don’t like being hungry. Or drinking 1.5 gallons of foul-tasting liquid. Or being hungry.

But at least I could make it worth my while. A few days beforehand I told my kiddo that I could really go for some cheesy baked pasta. He said, “I thought we were trying to eat healthier?” I explained that we are, but I was also preparing to prepare for my scopes in a few days. So …

“Ah,” my 12-year-old said. “Eat the cheesy pasta before you have to drink all the icky stuff to clear out your system.”

“Yes,” I said.

“Because it’s no fun vacuuming a room that’s already clean,” my son added.

“So unsatisfying,” I agreed. (He knows me well.)

Wanting my kiddo to join me for cheesy-pasta supper, since we were getting along so well, I opted for the simplest version possible – using frozen ravioli and my son’s favorite jarred marinara, and omitting any weird spices and chunks of veggies.

The result was simple and satisfying, and the dish now is part of our regular rotation.

Hopefully the medical procedures are not.       

For the recipe, please subscribe to the Banner's online or print edition.