Ravioli Casserole
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
spinach, frozen
chopped |
|
| 1 | tablespoon |
butter
|
|
| ½ | cup |
mushrooms
fresh, sliced |
|
| 14 ½ | ounces |
tomatoes, canned
|
|
| 8 | ounces |
tomato sauce
|
|
| ¼ | cup |
red wine
dry |
*
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
fennel seeds
crushed |
|
| 9 | ounces |
ravioli
refrigerated, frozen |
* |
| ¼ | cup |
Parmesan cheese
finely shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
spinach, frozen
chopped |
|
| 15 | ml |
butter
|
|
| 118 | ml |
mushrooms
fresh, sliced |
|
| 419.1 | ml/g |
tomatoes, canned
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 59 | ml |
red wine
dry |
*
|
| 2.5 | ml |
black pepper
|
|
| 1.3 | ml |
fennel seeds
crushed |
|
| 260.1 | ml/g |
ravioli
refrigerated, frozen |
* |
| 59 | ml |
Parmesan cheese
finely shredded |
|
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.
