Spinach Baked Cheese Ravioli
All the flavours of a lasagna, without all the work. Simply layer, bake and serve with a cold glass of milk and side salad.
- Prep: 10 min - 15 min
- Cooking: 45 min - 50 min
Ingredients
- 2 cups (500 mL) homemade or store-bought tomato pasta sauce
- 1/4 cup (60 mL) water
- 1 carrot grated (about 1/2 cup/125 mL)
- 12 oz (350 g) refrigerated cheese ravioli
- 2 cups (500 mL) baby spinach coarsely chopped
- 1 cup (250 mL) shredded Canadian Mozzarella cheese
- 2 tbsp (30 mL) grated Canadian Parmesan cheese
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Preparation
Preheat oven to 375 °F (190 °C)
In a glass measuring cup or bowl, combine pasta sauce, water and carrot. In the bottom of 9-inch (23 cm) casserole or glass baking dish spread a thin layer of the pasta sauce. On top of the sauce, layer one third of the ravioli, half of the spinach, and half of the Mozzarella cheese; repeat. Top with the remaining ravioli and sauce. Sprinkle with Parmesan cheese.
Cover with foil and bake for 35 min. Uncover and bake for 10 to 15 min or until the ravioli is tender and sauce is bubbly.
Tips
Cooking Tips: For a lower fat option read the label and select part skimmed Canadian Mozzarella.
Use reduced-sodium tomato sauce to keep sodium level in check.
There are different flavours of cheese ravioli, select your family’s favoruite.
For the Adventurous: For a kick of heat, add 1/2 tsp (2 mL) of hot pepper flakes to the sauce and use a parsnip instead of a carrot.
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Nutritional information
Per serving| Energy: | 485 Calories |
| Protein: | 22 g |
| Carbohydrate: | 62 g |
| Fat: | 17 g |
| Fibre: | 5.8 g |
| Sodium: | 576 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 32 % / 350 mg |
| Selenium: | 55 % |
| Folate: | 53 % |
| Vitamin B12: | 42 % |
| Vitamin E: | 37 % |
