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Spinach Ravioli Casserole With Alfredo Sauce

5.0(5)

I would normally make my own sauce & ravioli but I have been rushed, then realized that I had this in the fridge and threw this recipe together. I enjoyed it and hope that you will too.

by Bergy·published 2006-01-06

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Lunch/Snacks

Servings

4 serving(s)

Total time

1h 15m

prep 15 min

Calories / serving

186 kcal

Ingredients (9)

serves

300 ml alfredo saucealfredo-sauce
1 (350 ml) package spinach ravioli, -uncookedravioli
1 cup sliced mushroomsmushroom
2 tablespoons dry garlic flakes or 2 fresh garlic cloves, peeled & slicedgarlic
160 g lite mozzarella cheese, Grated
1/4 cup parmesan cheese, gratedparmesan
1/2 cup ketchup or 1/2 cup pizza sauceketchup
3/4 teaspoon chili flakes (optional)
salt & peppersalt-and-pepper

Instructions (10 steps)

01Lightly grease a 9 x 9 x 3-inch oven proof dish.
02Preheat oven to 350°F.
03Pour enough Alfredo sauce to cover the bottom bottom of the casserole (approx 1/2").
04Top with a single layer of ravioli, a third of the mushrooms and 1/3 of the mozzarella.

Sprinkle with 1/3 of the chili flakes and 1/3 garlic, season with salt & pepper.

06Repeat layers saving 1/3 of the mozzarella & the parmesan.

07On the last layer pour in the chili sauce spreading it evenly over the top.

08Cover the casserole with foil; bake for 45 minutes, remove foil.

09Top with remaining mozzarella & the parmesan, continue to bake uncovered for approx 15 minutes or until the top is beautifully browned.

10Rest 10 minutes and serve.

Nutrition (per serving)

Calories: 186 kcal
Protein: 13 g
Fat: 11 g
Saturated fat: 6 g
Carbs: 8 g
Fiber: 2 g
Sugar: 4 g
Sodium: 804 mg
Cholesterol: 37 mg

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