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Ravioli Skillet Lasagna

Makes: 4 servings
Start to Finish 25 mins
Ravioli Skillet Lasagna
  • 2  cups  purchased pasta sauce
  • 1/3  cup  water
  • 1 9  ounce package  refrigerated or frozen cheese- or meat-filled ravioli
  • 1  egg, lightly beaten
  • 1 15  ounce carton  ricotta cheese
  • 1/4  cup  grated Romano or Parmesan cheese
  • 1 10  ounce package  frozen chopped spinach, thawed and well drained
  •  Grated Romano or Parmesan cheese

1. In a 10-inch skillet combine pasta sauce and the water. Bring to boiling; stir in ravioli. Reduce heat. Cook, covered, over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking.

2. Meanwhile, in a medium bowl stir together egg, ricotta cheese, and the 1/4 cup Romano cheese. Top ravioli with spinach. Spoon ricotta mixture on top of spinach. Cook, covered, over low heat about 10 minutes or until ricotta layer is set and ravioli are tender. Sprinkle each serving with additional Romano cheese. Makes 4 main-dish servings.

Nutrition Facts (Ravioli Skillet Lasagna)
  • Servings Per Recipe 4,
  • cal. (kcal) 433,
  • Fat, total (g) 14,
  • chol. (mg) 131,
  • sat. fat (g) 3,
  • carb. (g) 49,
  • fiber (g) 3,
  • pro. (g) 36,
  • vit. A (IU) 2089,
  • vit. C (mg) 9,
  • sodium (mg) 501,
  • calcium (mg) 323,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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