Italian Ravioli Casserole

I made this and it was really easy. I couldn't find reduced-fat ravioli so we bought regularly. Also we used Romano Cheese.

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

2 (9-ounce) packages fresh reduced-fat cheese ravioli (we used 1 20 oz package of regular).
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