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 %|
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