Easy Spasagna


 It’s been an awfully crazy last few months here in the Pennywise Cook household. You may have noticed by my lack of posts. I’ll catch you up soon.

In the meantime, I have managed to create a really tasty spin on an original Ragu recipe that I wanted to share with you guys. I made a few changes to this recipe for Ragu No Boiling Lasagna that was a huge hit at our house. At one of our favorite restaurants around here, they have this dish that is a mix of lasagna and spaghetti and it is absolutely to die for. It has something to do with the way the noodles are mixed with the cheesy goodness that makes it so amazing.

You know me. I like a challenge.



If we’re being honest here, and I’m not ashamed of honesty, I kinda made it up as I went. And you never know if things like this will actually be edible so it was a 50/50 situation. This one made it in our Hall of Fame for yummy dishes!

Side story: As I’m preparing to take pictures of this tasty dish (and trying my darnedest not to eat it),  there wasn’t enough light inside so I took my Spasagna outside on the balcony to take pictures. My 2 year-old comes outside and shoots a very inquisitive look my way. Then in a very puzzled tone says, “Momma, why are you taking pictures of macaroni?”. I died laughing!

You know you’re a food blogger when….your 2 year-old asks why you’re taking pictures of macaroni! I won’t even get into the conversation I had with her informing her it wasn’t macaroni, but “spasagna”. Talk about a really confused toddler.

Ragu Tra-dish

 Back to the recipe! This one is SUPER easy. It uses Ragu Old World Style Traditional Sauce so you know it has to be simple. I love that stuff. I used the meat flavored kind since I didn’t plan to add any meat. Each jar of Ragú® Old World Style® Traditional Sauce is made with 11 juicy tomatoes making it its richest,  thickest recipe. It’s affordable (especially with coupons, y’all!), tastes great, and makes any recipe a breeze. Ragú® has the Authentic Italian taste American family’s love and a variety of great tasting, quick and easy to make family favorite recipes.

Besides that, there are just 4 other ingredients in this recipe. And it isn’t very time consuming either. That’s a big thing for us these days. My girls have no patience and neither do I!


You can visit Ragu’s facebook for additional quick, easy and delicious recipe ideas too. And be sure to enter the Ragú Better and Better Sweepstakes for a chance to win great Authentic Italian themed prizes and a grand prize trip to Venice for a family of four!

Easy Spasagna
Recipe Type: Main Dish
Author: Pennywise Cook
Spaghetti never tastes so much like lasagna! This twist on a traditional lasagna is an easy go-to meal for the family.
  • 1 package whole wheat spaghetti noodles
  • 1 jar Ragu Old World style Pasta sauce
  • 1 15 oz Ricotta Cheese
  • 1 and 1/2 c mozzarella cheese
  • 2 eggs
  1. Preheat oven to 375°.
  2. Prepare 1 package whole wheat spaghetti noodles according to package directions.Be sure to season the water with a little salt before dropping your pasta!
  3. Once cooked, let cook in strainer.
  4. Meanwhile, in a large bowl, combine tub of ricotta cheese, 2 eggs, and 1 cup mozzarella cheese.
  5. Mix cheese mixture with cooled noodles and flatten into a greased baking dish.
  6. Sprinkle with 1/2 c. mozzarella cheese. Bake 10 minutes.
  7. Remove from oven and pour entire jar of Ragu over noodles. Bake an additional 10 minutes.
  8. Cut into squares and serve!
You can use regular noodles, but I prefer whole wheat for added nutrition!

Abbreviated Sweepstakes Rules: NO PURCHASE NECESSARY.  Legal residents of the 50 United States (D.C.) 18 years and older.  Ends 5/6/14.  To enter and for Official Rules, including odds, alternate method of entry, and prize descriptions, visit www.RaguSweeps.com.  Void where prohibited.

This is a sponsored post written by me on behalf of Ragu brought to you by Yummly. All of the opinions expressed are 100% my own.

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Slow Cooker Mexican Lasagna

I’m not always a patient person.

Ok, I take that back. I’m never a patient person.

I know it’s a virtue and all, but why did something so difficult have to be a virtue? Couldn’t one of the virtues be to eat lots of chocolate? I could really follow that virtue without any hesitation.

The crockpot is my best friend when it comes to impatience. You all know how much I really love that thing. Popping dinner into the crockpot in the morning and not looking at it again until that evening when it’s time to eat is truly the best way to go.

I got a hankering the other night.

A mexican hankering.

I honestly wanted this mexican lasagna that my friend Laurie has made for me a few times. It’s really tasty and seemed easy enough to make. But since I’m cursed with impatience, instead of giving her a call or even a text message, I just made up my own in hopes to coming somewhere close to her’s. I kinda had inklings on what ingredients might have been in it so I just went to work adding things as I thought would taste good.

I want to introduce you to the Slow Cooker Sling. No, it’s not something that you have to go out and buy at Bed, Bath, and Beyond. It’s something you can make in 2 seconds. This is the easiest way to remove your mexican lasagna without mess. It also makes it super easy to cut into pretty pie pieces.

Take a piece of long foil LONGER than your crockpot and let the ends hang out. Push it into the crockpot and form it into all the nooks and crannies.

Then take another layer of foil and go the other way with it. Depending on your crockpot, it may not need to be as long as the first piece. Once again, form it into your nooks and crannies. We wouldn’t want to leave any nooks or crannies out!

Then it’s time to whip up the filling for our lasagna. This is SO simple and incredibly tasty. It took everything in me to keep from eating all the filling. Unlike some crockpot meals, you’ll be happy to know that there is NO chopping and NO browning of meat in these steps.

That means it’s really easy y’all.

Flash forward past your laborious mexican lasagna stacking and it’s ready for the easy part…waiting. But the waiting is easy! Go play outside or enjoy a movie, or go to work. You know, whatever you normally do.

When you come home, plop a little shredded cheese on top to melt up and get ooey gooey. Then use your handy foil sling to pull it out.

NOTICE: Objects on foil are bigger than they appear! It may seem small when you first get it out, but I assure you, when you start to slice it into pieces it will be much bigger.

Yeah, like this big. Each and every single bite is heavenly.

When I first started making this I was considering calling it Mile High Enchilada Pie because it slices like pie. But when my daughter was describing it, she said “Momma, is this pasta?”. That’s how soft the tortillas get. They are almost like pasta which taste a lot like noodles and hence the “lasagna” name.

I don’t know if this is exactly like my friend Laurie’s but it’s quite tasty anyways! We ate every single leftover and I will be making this one on a regular basis!

Let me know if you make this. I’d love to hear your thoughts!

Slow Cooker Mexican Lasanga
Recipe Type: Main Dish, Slow Cooker
Author: Pennywise Cook
No cutting, no chopping, no browning, no baking. Just a simple slow cooker mexican lasagna for a busy weeknight meal!
  • 28 oz Can Black Beans
  • 4 oz Cream Cheese, Softened
  • 1 can Corn
  • 1 Jar Salsa, Divided
  • 1/4 tsp Cumin
  • 1/2 tsp Chili Powder
  • Dash Salt
  • 6 Flour Tortillas
  • 1 and 1/2 c. Shredded Cheese- Divided
  • 1/4 c. Sour Cream
  1. Begin by creating your foil sling in the bottom of your crockpot.
  2. In a large bowl mix the filling together- black beans, cream cheese, corn, 1/3 c. salsa, cumin, chili powder, and salt.
  3. In bottom of the crockpot pour 2/3 c. salsa. Place 1 tortilla on bottom. Top with 1/2 c. filling, then 1/4 c. shredded cheese.
  4. Layer another tortilla then 1/2 c. filling and another 1/4 c. shredded cheese. Continue until you have a total of 5 layers and 6 total tortillas. End with the tortilla.
  5. On top, mix the rest of the jar of salsa with 1/4 c. sour cream to create a creamy mixture. Cover and cook on low for 6-8 hours.
  6. When close to done cooking, top with 1/4 c. shredded cheese and allow to melt. Remove with sling and slice into pieces to serve.

You can adjust how hot or mild you make this by using your preferred heat salsa.

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