Ravioli Casserole

Directions

Thaw and drain spinach.

Press out excess liquid.

In a large skillet melt butter.

Add mushrooms and cook about 5 minutes or until tender, stirring often.

Add the undrained tomatoes, tomato sauce, wine, pepper and fennel.

Bring to boiling; reduce heat and cover.

Simmer over low for 5 minutes.

Meanwhile, cook ravioli according to package directions.

Gently toss ravioli with tomato mixture and spinach.

Transfer to an ungreased 1½ qt. casserole.

Top with cheese. Bake, uncovered in a 350℉ (180℃) oven for 20 minutes or until heated through.

Makes 4 main dish servings.

Make ahead: Follow above directions for assembly of casserole.

Cover and refrigerate, unbaked, for up to 24 hours.

Bake at 350℉ (180℃) for 40 minutes or until heated through.