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
How to Make It
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.
Loved it. Substituted Asiago cheese with Mozarella and it was ready to roll. Took your advice and rounded it off with garlic bread followed by a thick chocolate milkshake. Had a delightful evening with the family with this easy-to-cook, great tasting, fantastic recipe.
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This was fantastic! I added two cloves of finely chopped garlic to the sauce/pepper mixture just because I love garlic, and instead of using Asiago cheese I used mozzarella and Parmesan as that was what I had on hand.
It turned out marvelously and even my picky eater boyfriend said it was really good. A great way for me to sneak healthy spinach in for him without affecting taste - it was bursting with flavor. Serve with warm bread and you've got a complete meal! Can't wait to make it again!