Fake It, Don't Make It: Last-Minute Lasagna

Hands-On Time: 10 minutes
Total Time: 45 minutes
Makes 4 to 6 servings

1 24- or 26-ounce jar pasta sauce
2 18- or 20-ounce bags refrigerated large cheese ravioli
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup (about 2 ounces) grated Parmesan

Heat oven to 375° F.

Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, and a third of the sauce. Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce. Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan.

Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.

Fake It, Don't Make It: Rustic Tart

Hands-On Time: 5 minutes
Total Time: 1 hour, 10 minutes
Makes 6 servings

1 refrigerated piecrust, such as Pillsbury (1/2 15-ounce package)
16-ounce package frozen peaches, thawed for 30 minutes
1 teaspoon cornstarch (optional)
4 tablespoons sugar
Zest from 1/2 lemon
1 egg, lightly beaten

Heat oven to 375° F.

Lightly coat a baking sheet with vegetable cooking spray. Place the piecrust on the sheet. Place the peaches in the center of the crust. Sprinkle with the cornstarch (if using) and toss. Sprinkle with 2 tablespoons of the sugar and the zest. Fold the outer edge of the crust over the peach filling. Lightly brush the crust with the egg and sprinkle with the remaining sugar.

Bake until the crust is golden and the peaches are bubbling, about 35 minutes. Using a spatula, loosen the bottom of the tart from the baking sheet. Transfer to a platter or cutting board. Serve warm or at room temperature.