Five-ingredient recipe! Two store-bought sauces combine to create a creamy, tomato topping for frozen, cheese-filled ravioli.
package (24 ounces) frozen cheese-filled ravioli
container (9 ounces) refrigerated Alfredo pasta sauce
container (9 ounces) refrigerated marinara sauce
cups shredded Italian-style cheese blend (6 ounces)
tablespoon chopped fresh basil leaves
Heat oven to 350°. Spray rectangular baking dish, 11x7x1 1/2 inches, with
cooking spray. Cook ravioli as directed on package; drain.
Fold Alfredo sauce into ravioli. Spoon into baking dish. Spread marinara
sauce over ravioli. Sprinkle with cheese.
Bake uncovered about 20 minutes or until thoroughly heated and cheese is
melted. Sprinkle with basil.
Use reduced-fat Alfredo sauce instead of regular Alfredo sauce for 22 grams of fat and 420 calories per serving.
Crusty French bread and a crisp green salad make this pasta meal complete. End with lemon sorbet and almond cookies.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:2 Starch; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.