• 2 Ratings

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




  • 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.


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

325 calories; 13 g total fat; 6 g saturated fat; 69 mg cholesterol; 875 mg sodium. 35 g carbohydrates; 1 g fiber; 16 g protein; 556 RE vitamin a; 28 mg vitamin c; 263 mg calcium; 3 mg iron;


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0