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Prep 5min
Total9hr0min
Servings4
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Ingredients
1
(14.5-oz.) can diced tomatoes with Italian-style herbs, undrained
1
(12-oz.) jar beef gravy
1
teaspoon sugar
12
oz. frozen small round cheese-filled ravioli (about 22 ravioli)
18
frozen cooked Italian meatballs (about 8 oz.)
1 1/2
cups frozen mixed vegetables
4
oz. (1 cup) shredded mozzarella cheese
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Steps
1
Spray 12x9-inch sheet of foil with nonstick cooking spray. In large bowl, combine tomatoes, gravy and sugar; mix well. Add frozen ravioli, frozen meatballs and mixed vegetables; mix well. Spoon into ungreased 11x8-inch (2-quart) glass baking dish. Cover with foil, sprayed side down; refrigerate at least 8 hours or overnight.
2
Heat oven to 350°F. Bake covered for 40 minutes.
3
Uncover baking dish; sprinkle cheese evenly over top. Bake uncovered an additional 10 to 15 minutes or until bubbly and thoroughly heated.
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Try a shredded Italian cheese blend instead of plain mozzarella.
Cover the cooled casserole tightly with foil and refrigerate it for up to two days. For bag lunches, transfer the cooled casserole to single-serving microwave-safe containers with tight-fitting lids. Tote the casserole in an insulated lunch bag.
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Nutrition Facts
Serving Size:1 Serving
Calories
690
Calories from Fat
325
Total Fat
36g
55%
Saturated Fat
16g
80%
Cholesterol
240mg
80%
Sodium
2230mg
93%
Total Carbohydrate
47g
16%
Dietary Fiber
5g
20%
Sugars
10g
Protein
49g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
14%
14%
Calcium
50%
50%
Iron
34%
34%
Exchanges:
3 Starch; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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