The hardest part was boiling water.
It was pretty good and we would have again. We didn't have with a side.
Italian Ravioli Casserole
This delicious Italian ravioli casserole is quick and easy to prepare, making it a great choice for busy weeknights. Serve with a green salad and garlic toast to round out the meal.
Yield: serves 6 (serving size: 1/6 of casserole)
Ingredients
Photo by ALB |
1 (6-ounce) package fresh spinach (about 6 cups) (used a 9oz bag)
1 (26-ounce) bottle tomato-basil pasta sauce (such as Classico)
1/2 teaspoon crushed red pepper (heaping)
1 cup (4 ounces) shredded Asiago cheese, divided (used Romano)
1/4 cup thinly sliced fresh basil
Preparation
Preheat oven to 375°.
Cook ravioli in boiling water 3 minutes, omitting salt and fat. Stir in spinach until wilted. Drain.
Combine pasta sauce and pepper. Spoon 1 1/2 cups sauce mixture in the bottom of an 11 x 7-inch baking dish. Spoon half of the ravioli mixture over sauce. Top with 1/2 cup cheese. Spoon remaining ravioli mixture over cheese. Top with remaining sauce. Cover with foil; bake for 25 minutes. Remove foil; sprinkle with 1/2 cup cheese. Bake, uncovered, for an additional 5 minutes or until cheese melts. Garnish with basil.
Nutritional Information
Calories: 350; Calories from fat: 25%; Fat: 10g; Saturated fat: 5.1g; Monounsaturated fat: 1.3g; Polyunsaturated fat: 0.2g; Protein: 20.1g; Carbohydrate: 47g; Fiber: 4.4g; Cholesterol: 50mg; Iron: 1.4mg; Sodium: 848mg; Calcium: 302mg
Health JANUARY 2002
1 comment:
*snort* The hardest part was boiling water? *adds to must make list*
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