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Add a photoServings: 4
Ingredients
- 1 x 10 ounce pkg frzn minced spinach
- 1 Tbsp. Butter
- 1/2 c. Fresh mushrooms, sliced
- 1 x 14 1/2oz can diced tomatoes with herbs
- 1 x 8 ounce. can tomato sauce
- 1/4 c. Dry red wine
- 1/2 tsp Pepper
- 1/4 tsp Fennel seed, crushed
- 1 x 9 ounce. pkg refrigerated/frzn ravioli
- 1/4 c. Parmesan cheese, finely shredded
Directions
- Thaw and drain spinach. Press out excess liquid. In a large skillet heat butter. Add in mushrooms and cook about 5 min or possibly till tender, stirring often. Add in the undrained tomatoes, tomato sauce, wine, pepper and fennel.
- Bring to boiling; reduce heat and cover. Simmer over low for 5 min.
- Meanwhile, cook ravioli according to package directions. Gently toss ravioli with tomato mix and spinach. Transfer to an ungreased 1 1/2 quart.
- casserole. Top with cheese. Bake, uncovered in a 350 oven for 20 min or possibly till heated through.
- Makes 4 main dish servings.
- Make ahead: Follow above directions for assembly of casserole. Cover and chill, unbaked, for up to 24 hrs. Bake at 350 for 40 min or possibly till heated through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 4 servings | |
| Calories 224 | |
| Calories from Fat 83 | 37% |
| Total Fat 9.39g | 12% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 728mg | 30% |
| Potassium 667mg | 19% |
| Total Carbs 21.36g | 6% |
| Dietary Fiber 4.1g | 14% |
| Sugars 4.62g | 3% |
| Protein 12.9g | 21% |
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