Italian Ravioli Casserole

Leigh Beisch
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. 


serves 6 (serving size: 1/6 of casserole)

Nutritional 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


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


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.