Ravioli with Spinach-Tomato Sauce
From: Better Homes and GardensThis make-ahead ravioli casserole recipe takes 20 minutes or less to assemble. It's a simple ending to a busy day.
Servings: 4 servings
Prep: 20 mins
Total: 40 mins
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Ingredients
1/2 cup sliced fresh mushrooms
1 tablespoon olive oil or cooking oil
1 14-1/2-ounce can diced tomatoes with herbs, undrained
1 8-ounce can low-sodium tomato sauce
1/4 cup dry red wine or beef broth
1/2 teaspoon ground black pepper
1/4 teaspoon fennel seed, crushed
1 9-ounce package refrigerated meat- or cheese-filled ravioli
1 10-ounce package frozen chopped spinach, thawed and well drained
1/4 cup finely shredded Parmesan or Romano cheese
Directions
1. In a large skillet cook mushrooms in hot oil about 5 minutes or until tender, stirring often. Add undrained tomatoes, tomato sauce, wine, pepper, and fennel. Bring to boiling. Reduce heat; cover and simmer over low heat for 5 minutes.
2. Meanwhile, cook ravioli according to package directions; drain. Gently toss ravioli with tomato mixture and spinach. Transfer to an ungreased 1-1/2-quart casserole. Top with Parmesan or Romano cheese. Bake, uncovered, in a 350 degree F oven 20 minutes or until heated through. Makes 4 servings.
Make-Ahead Tip
Assemble casserole, top with cheese and cover with foil. Refrigerate up to 24 hours. To serve, bake, covered, in a 350 degree F oven for 40 minutes or until hot.
Assemble casserole, top with cheese and cover with foil. Refrigerate up to 24 hours. To serve, bake, covered, in a 350 degree F oven for 40 minutes or until hot.
Nutrition Facts
Calories 325, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 69 mg, Sodium 875 mg, Carbohydrate 35 g, Fiber 1 g, Protein 16 g. Daily Values: Vitamin A 54%, Vitamin C 48%, Calcium 26%, Iron 17%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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