Almost like an instant lasagna, this clever recipe uses frozen ravioli in an easy casserole with cheese, sauce, and basil.
packages (9 oz each) refrigerated cheese-filled ravioli
jar (25 to 26 oz) chunky tomato pasta sauce
teaspoon dried basil leaves
cups shredded mozzarella cheese (8 oz)
Heat oven to 400°F. In 3-quart saucepan or 4-quart Dutch oven, cook ravioli as directed on package; drain and set aside.
In same saucepan, mix pasta sauce and basil. Cook over medium heat 5 minutes, stirring occasionally, until thoroughly heated. Stir in cooked ravioli. Pour into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle cheese over top.
Bake uncovered 10 minutes or until sauce is bubbly and cheese is melted.
Harvest your garden basil and chop 1 tablespoon of the fresh to use in place of the 1 teaspoon dried.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 0 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.