This is a sponsored post by Parla Pasta. Recipe idea and thoughts of the product are all my own.
It is hard for me to get dinner on the table right now. I manage to do it a few nights a week and the other nights my husband helps or we may order take out.
Between school, dance, soccer and the constant needs from the baby, I’m only capable of making practical meals. I’m a huge “one pan plan” kind of person these days.
With that said, I love to cook. I would even say it’s a hobby of mine. But, my time is limited and we all need to eat, so here we are sticking to easy recipes.
If you’re from New England, you may have heard of or eaten a dish called American Chop Suey.
It’s a simple dish involving ground beef, elbow macaroni, seasonings and sometimes vegetables.
I grew up with it and I love that my kids like it, too.
Since I don’t want to eat the same things every week, I decided to put a twist on this family staple.
Instead of elbows, I used ravioli. This was my first time using a cheese-filled pasta for American Chop Suey and it did not disappoint.
- 1 box Parla Pasta Cheese Ravioli
- 2 cups of pasta sauce (homemade or jarred)
- 1 clove of garlic, minced
- 1 small onion, finely chopped
- 1 pound of ground beef
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp butter
- Boil water inside a large pot for the ravioli. Follow the directions on the box. It's usually cooked in 6-8 minutes.
- While the water is boiling, brown the ground beef in a large saute pan on med-high heat. When it's almost done browning, drain off some the fat, then add the chopped onion.
- When the onion becomes translucent, add the minced garlic. Next, add the salt and pepper.
- Incorporate all of the ingredients, then add the pasta sauce.
- Lower the heat to a simmer and continue to cook until the pasta is done.
- Once the pasta is done, drain the water and return to the pot it was cooked in. Add a tbsp of butter to the ravioli and toss around the pasta so each piece is covered.
- Place buttered ravioli on each dish, then top with the meat sauce.
Let’s talk about the ravioli. In this recipe, I used Parla Pasta Cheese Ravioli. One of the main reasons this dish is so delicious is because of the pasta, specifically.
Parla Pasta
Parla Pasta is made and filled with all-natural ingredients you can recognize and pronounce.
Even their preservative is natural: freezing. According to Parla, pasta loves being frozen, and their quick freezing process locks in nutrition, flavor and freshness—without artificial preservatives.
We’ve had other frozen pastas before from the supermarket like Mama Rosie’s and BJ’s Wellsley Farms brand, and you can definitely taste a difference when cooking with Parla.
Here’s what my family had to say about Parla Pasta:
- The filling was moist and flavorful.
- The size of the ravioli was noticeably larger than what we’re used to buying.
- The ravioli did not break or turn to mush when boiling. It’s put together well and remains firm even after cooking.
Parla is a family-owned and operated company right here in the USA. Fun fact: the pasta’s filling is hand-chopped by employees. Some of those employees have been with the company for 20 years!
I don’t know if you know this, but refrigerated pasta and frozen pasta are not the same thing.
Refrigerated pasta is usually made with semolina and water. Parla’s pasta is made with extra fancy durum wheat flour and whole eggs. This changes the texture of the pasta and makes it more silky and the eggs add nutrition.
That explains why the texture and durability tasted so different.
Next time you’re at your local Shaw’s Supermarket, stop in the frozen food aisle and pick up a few boxes. You can’t miss the packaging. It’s beautifully designed and screams Italian. Click here for a coupon for $.75 off one box.
Parla Pasta Giveaway
One of my lucky readers has the opportunity to win a fabulous prize pack from Parla. Enter to win a Parla apron, spoon and 6 coupons for 6 free boxes of Parla valued at $50. Open to U.S. residents only. Check here to see if a store near you carries Parla.
the lobster ravioli