I discovered this recipe in a magazine whilst waiting for a doctor’s appointment. I wanted to roll my eyes at the ridiculousness of finding a good, much less great recipe in a magazine. Regardless, I started reading the ingredients and directions. I can make this, I thought. I sat up a bit straighter in the chair. You see, I wasn’t an experienced cook at this point in my life. So for me to think “I can make it” was kind of a big deal.
The recipe below serves four, but could easily be adapted to accommodate a larger baking dish (such as 3 quart).
- 12 ounces cheese ravioli (I prefer small, but you could use large as well)
- 8 ounces of baby spinach
- 1 1/2 cups of marinara sauce
- 1/4 cup of sun-dried tomatoes, diced
- 4 ounce jar of mushrooms, pieces and stems
- 3/4 cup of shredded part skim mozzarella cheese
- 2 tbsp. grated parmesan cheese
- Preheat oven to 425 degrees. Place spinach in a strainer in the sink. Mix marinara, tomatoes, and mushrooms in large bowl. In small bowl, combine mozzarella and parmesan cheese
- Bring large pot of salted water to boil. Add ravioli and cook until they float to the surface, roughly 3 to 4 minutes. Drain over spinach
- Add ravioli and spinach to large bowl with marinara, tomatoes, and mushrooms. Lay down enough to cover the bottom of a 2 quart baking dish. Sprinkle half of cheese on top. Repeat with remaining ravioli and cheese mixture, finishing with cheese on top
- Bake until hot and bubbly throughout, 10 to 12 minutes. Remove from oven and let dish cool for 2 to 3 minutes before serving
It’s healthy, simple and a snap to throw together after a long day of work. Who wouldn’t love a recipe that’s less than 400 calories per serving? I know I do!