See Also: Ravioli with Homemade Tomato Sauce(recipes)
Homemade tagliatelle with a fresh tomato sauce(recipes)
Shrimp ravioli with shrimp and tomato sauce(recipes)
Ravioli with Tomato Pesto(recipes)
Toasted Ravioli with Fresh Tomato-Basil Salsa(recipes)
Homemade Angel Hair Pasta with Classic Tomato Sauces(recipes)
Cheese Ravioli with Pumpkin Sauce(recipes)
Cheese Ravioli with Wild Mushroom Sauce(recipes)
Sweet Potato Ravioli with Asiago Cheese Sauce(recipes)
Crab and ginger saffron ravioli with a lobster bisque sauce(recipes)

Ravioli with Homemade Tomato Sauce (recipes)


Ravioli with Homemade Tomato Sauce

Yield: Makes 6 servings

Assemble this casserole early in the day–no precooking required. Cover and refrigerate, then microwave just before serving. Voila! Dinner is served!





Ingredients:



3cloves garlic, peeled

1/2cup fresh basil leaves

3cups seeded peeled tomatoes, cut into quarters

2tablespoons tomato paste

2tablespoons prepared fat-free Italian salad dressing

1tablespoon balsamic vinegar

1/4teaspoon black pepper

1package (9 ounces) uncooked refrigerated reduced-fat cheese ravioli

2cups shredded washed spinach leaves

1cup (4 ounces) shredded part-skim mozzarella cheese









Preparation:





1.To prepare tomato sauce, process garlic in food processor until coarsely chopped. Add basil; process until coarsely chopped. Add tomatoes, tomato paste, salad dressing, vinegar and pepper; process, using on/off pulsing action, until tomatoes are chopped.2.Spray 9-inch square microwavable dish with nonstick cooking spray. Spread 1 cup tomato sauce in dish. Layer half of ravioli and spinach over tomato sauce. Repeat layers with 1 cup tomato sauce and remaining ravioli and spinach. Top with remaining 1 cup tomato sauce. Cover with plastic wrap; refrigerate 1 to 8 hours. 3.Vent plastic wrap. Microwave on MEDIUM (50%) 20 minutes or until pasta is tender and hot. Sprinkle with cheese. Microwave on HIGH 3 minutes or just until cheese melts. Let stand, covered, 5 minutes before serving.









Nutritional Information:







Serving Size: 1/6 of total recipe







Sodium

401 mg







Protein

13 g







Fiber

3 g







Carbohydrate

26 g







Cholesterol

40 mg







Saturated Fat

3 g







Total Fat

6 g







Calories from Fat

26 %







Calories

206









Dietary Exchange:







Meat

1







Vegetable

2







Starch

1







Fat

1/2