Ravioli with Spinach-Tomato Sauce
- 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.
- 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.
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