My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.
Prep: 10 min
Cook: 25 min
Preheat the oven to 375 F.
In a large saute pan over medium heat, add a little bit of olive oil. Add in garlic and red pepper flakes and let cook for about 1 minute. Watch the heat to make sure garlic doesn’t burn. Add in the kale and continue to saute for 4-5 minutes or until kale is wilted. Spray a 9×9 casserole dish with cooking spray, pour a little marinara on the bottom. Layer in ravioli, top with more marinara and some of the kale. Repeat until all the ingredients are layered into the casserole. Top with shredded mozzarella cheese. Cover and cook for 20 minutes. Remove the cover and bake for an additional 5 minutes. Serve with bagged salad.
Meat-eater in the group: Layer in some crumbled cooked sausage with the kale and marinara.
Gluten-free: Use gluten-free raviolis.
Kid-friendly: Designate one side of the casserole dish to not have any kale layered in. Serve ravioli with their favorite veggie on the side.
My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.