Reduced-Sodium Lasagna-Style Ravioli Casserole

Recipe

Reduced-Sodium Lasagna-Style Ravioli Casserole

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Recipe Data

6
Servings

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1 (26 oz) jar reduced-sodium pasta sauce, divided
1 (1 lb 9 oz) pkg Hy-Vee Select cheese ravioli, divided
1 c. Hy-Vee low-fat ricotta cheese, divided
1 (10 oz) box Hy-Vee frozen chopped spinach, thawed, drained and divided
2 c. reduced-sodium shredded mozzarella cheese, divided

Directions

  1. Heat oven to 350 degrees. Spray 12-by-8-inch (2 quart) glass baking dish with nonstick cooking spray.
  2. Spread about 1/2 cup pasta sauce in bottom of prepared baking dish. Top with half of uncooked ravioli, 1/2 cup ricotta cheese, 1/2 cup shredded mozzarella cheese and 1/2 cup spinach. Spread 1 cup spaghetti sauce over top. Repeat layers (ravioli, ricotta, mozzarella and spinach). Spread remaining pasta sauce over top.
  3. Cover with foil and bake 30 minutes. Remove foil and sprinkle with 1 cup mozzarella cheese. Bake, uncovered, for 20 to 30 minutes or until top is light golden brown.
  4. Remove from oven and let stand 5 minutes before serving.

Nutrition facts

Servings

370 Calories per serving

Amounts Per Serving

  • Total Fat: 14g
  • Cholesterol: 60mg
  • Sodium: 590mg
  • Total Carbohydrates: 38g
  • Protein: 21g

Daily Values

0%
Vitamin A 90%
0%
Vitamin C 6%
0%
Iron 10%
0%
Calcium 40%