Family Table: Dinner With Jenna

Dinner doesn’t have to be complicated to be meaningful. Each month, The Family Table brings you a simple, seasonal meal designed for busy families. With colorful ingredients, easy ways to get kids involved, and conversation starters to spark connection, we’re making family dinner a little more fun—one meal at a time.

THIS MONTH: RAVIOLI LASAGNA

Back-to-school season is here, which usually means one thing in our house: less time and hungrier kids! This month’s recipe is one of our family’s favorites because it starts with a few store-bought shortcuts and turns them into a hearty, homemade dinner everyone enjoys.

One of my favorite tricks? Sneaking in a few extra veggies. Grated zucchini and chopped spinach blend right into the sauce, adding color and nutrition without changing the flavor. Better yet, this recipe makes fantastic leftovers, so tomorrow’s lunch (or even tomorrow night’s dinner!) is already halfway done.

Even better, this is a great recipe to make with your kids. Let little hands help wash the vegetables, layer the ravioli, dollop the ricotta, or sprinkle the mozzarella on top. They always seem a little more excited to eat dinner when they helped make it!

WHAT YOU’LL NEED:

• 1 lb ground beef (or Italian sausage)
• 1 medium zucchini, grated
• 1 handful fresh spinach, chopped
• 1 jar (24 oz) marinara sauce
• ¼ cup water
• 15 oz refrigerated or frozen ravioli
• 7½ oz ricotta cheese
• 8 oz shredded mozzarella

RECIPE DIRECTIONS:

• 1. Make the sauce. Heat a large skillet over medium heat and brown the ground beef, about 5 minutes. Meanwhile, grate the zucchini and chop a handful of spinach (a good job for older kids). Drain excess grease and return the pan to medium heat.
• 2. Add the veggies. Stir in the zucchini and spinach; cook 5 minutes, seasoning with salt and pepper if desired. Add the marinara, plus ¼ cup water swirled in the empty jar. Simmer 5 minutes, stirring occasionally, until slightly thickened. Lower heat if it starts to stick.
• 3. Assemble. Preheat oven to 400°F. Spoon a thin layer of sauce into an 8×8-inch dish (13×9 if doubling). Layer half the ravioli, half the ricotta, and more sauce; repeat. Top with mozzarella. (Kids love this part too.)
• 4. Bake. For later: cover and refrigerate. Bake uncovered at 400°F — 30 minutes if fresh, 45 minutes if refrigerated — until bubbly and golden.
• 5. Garnish (optional). Stack basil leaves, roll, and slice into ribbons. Sprinkle on top before serving.

KIDS IN THE KITCHEN 

Perfect jobs for little helpers:

• Wash the zucchini
• Sprinkle the mozzarella
• Layer the ravioli
• Tear or roll the basil

AROUND THE TABLE

Some of our best family conversations happen over dinner. Here are a few fun questions to get everyone talking—you might be surprised by the answers!

• What made you laugh today?
• If you could invent a new ice cream flavor, what would it taste like?
• What’s one kind thing you saw someone do this week?

AUGUST RAINBOW CHALLENGE

Can your family eat all five colors this week?

Fresh From the Fields – August is one of the best months to shop local! Monterey County is bursting with sweet corn, peppers, zucchini, tomatoes, berries, peaches, and more. Let your kids pick one new fruit or vegetable to try this month—you might just discover a new family favorite.

Build a colorful plate by adding at least one fruit or vegetable from each color group.

• Red: Tomatoes, Strawberries, Red Peppers
• Orange: Peaches, Nectarines, Carrots
• Yellow: Sweet Corn, Yellow Squash, Yellow Peppers
• Green: Cucumbers, Avocados, Zucchini, Broccoli
• Purple: Blueberries, Plums, Eggplant