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Italian Ravioli Casserole

Leigh Beisch
Yield serves 6 (serving size: 1/6 of 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. 

Ingredients

  • 2 (9-ounce) packages fresh reduced-fat cheese ravioli
  • 1 (6-ounce) package fresh spinach (about 6 cups)
  • 1 (26-ounce) bottle tomato-basil pasta sauce (such as Classico)
  • 1/2 teaspoon crushed red pepper
  • 1 cup (4 ounces) shredded Asiago cheese, divided
  • 1/4 cup thinly sliced fresh basil

Nutrition Information

  • calories 350
  • caloriesfromfat 25 %
  • fat 10 g
  • satfat 5.1 g
  • monofat 1.3 g
  • polyfat 0.2 g
  • protein 20.1 g
  • carbohydrate 47 g
  • fiber 4.4 g
  • cholesterol 50 mg
  • iron 1.4 mg
  • sodium 848 mg
  • calcium 302 mg

How to Make It

  1. Preheat oven to 375°.

  2. Cook ravioli in boiling water 3 minutes, omitting salt and fat. Stir in spinach until wilted. Drain.

  3. 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.