YIELD Makes 6 servings
Assemble this casserole early in the day–no precooking required. Cover and refrigerate, then microwave just before serving. Voila! Dinner is served!
|3||cloves garlic, peeled|
|1/2||cup fresh basil leaves|
|3||cups seeded peeled tomatoes, cut into quarters|
|2||tablespoons tomato paste|
|2||tablespoons prepared fat-free Italian salad dressing|
|1||tablespoon balsamic vinegar|
|1/4||teaspoon black pepper|
|1||package (9 ounces) uncooked refrigerated reduced-fat cheese ravioli|
|2||cups shredded washed spinach leaves|
|1||cup (4 ounces) shredded part-skim mozzarella cheese|
- To prepare tomato sauce, process garlic in food processor until coarsely chopped. Add basil; process until coarsely chopped. Add tomatoes, tomato paste, salad dressing, vinegar and pepper; process, using on/off pulsing action, until tomatoes are chopped.
- Spray 9-inch square microwavable dish with nonstick cooking spray. Spread 1 cup tomato sauce in dish. Layer half of ravioli and spinach over tomato sauce. Repeat layers with 1 cup tomato sauce and remaining ravioli and spinach. Top with remaining 1 cup tomato sauce. Cover with plastic wrap; refrigerate 1 to 8 hours.
- Vent plastic wrap. Microwave on MEDIUM (50%) 20 minutes or until pasta is tender and hot. Sprinkle with cheese. Microwave on HIGH 3 minutes or just until cheese melts. Let stand, covered, 5 minutes before serving.
|Serving Size:||1/6 of total recipe|
|Saturated Fat||3 g|
|Total Fat||6 g|
|Calories from Fat||26 %|
You Might Also Like
You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.