Ravioli with Spinach-Tomato Sauce

This make-ahead ravioli casserole recipe takes 20 minutes or less to assemble. It's a simple ending to a busy day.

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4.0 by 3 people

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 20 mins 350°F

Ravioli with Spinach-Tomato Sauce

Reviews (0)

4.0 by 3 people

Rate This!

Directions

  1. In a large skillet cook mushrooms in hot oil about 5 minutes or until tender, stirring often. Add undrained tomatoes, tomato sauce, wine, pepper, and fennel. Bring to boiling. Reduce heat; cover and simmer over low heat for 5 minutes.
  2. Meanwhile, cook ravioli according to package directions; drain. Gently toss ravioli with tomato mixture and spinach. Transfer to an ungreased 1-1/2-quart casserole. Top with Parmesan or Romano cheese. Bake, uncovered, in a 350 degree F oven 20 minutes or until heated through. Makes 4 servings.

From the Test Kitchen

Assemble casserole, top with cheese and cover with foil. Refrigerate up to 24 hours. To serve, bake, covered, in a 350 degree F oven for 40 minutes or until hot.

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Nutrition Facts (Ravioli with Spinach-Tomato Sauce)

  • Per serving:
  • 325 kcal cal.,
  • 13 g fat
  • (6 g sat. fat,
  • 69 mg chol.,
  • 875 mg sodium,
  • 35 g carb.,
  • 1 g fiber,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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