Monday, November 16, 2009
Recipes like this are one of the reasons that I will probably renew my subscription to Kraft food & family magazine...even though it is no longer free. (Booo!) This dish came together in less than 10 minutes and was a huge hit with the kiddos. Not to mention, it only uses 5 ingredients, not including water. Remember my 5 ingredient challenge?
You just need frozen ravioli, a can of diced tomatoes, a jar of spaghetti sauce, a bag of shredded cheese, and some Parmesan to sprinkle over the top.
Mix together the spaghetti sauce, diced tomatoes, and 1 cup of water, then spread a cupful into the bottom of a casserole dish. I sprinkled a little browned Italian sausage that I found in the freezer. Completely optional step. This would be an excellent meatless dinner as well. The recipe called for 2 lbs. of frozen ravioli. My grocery only carried it in 1 lb. 9 oz. bags. Without a coupon, it was a little pricey, so I opted for just one bag. It was plenty. : )
Top the ravioli with a cup of cheese. The recipe suggests Italian blend cheese. I already had mozzarella in my fridge, so I went with that.
Then repeat the layers, ending with sauce and then cheese on top.
Bake covered for 30 minutes, then uncovered for 15 minutes. You're supposed to let this cool for another 10 minutes before cutting. By the time this came outta the oven we had 15 minutes to eat before we needed to leave for my daughter's dance class. I dished it up fast with the instruction to, "blow on it!" to keep them from burning their tongues.
This would be excellent with a salad and garlic bread. I had the garlic bread (Texas Toast from the freezer) covered, but there was no time for a salad. Our Mondays are always crazy! The picture in Kraft food & family looked a lot like lasagna. It held it's shape in a neat little square. Not mine. It was just a yummy pile of cheese-filled pasta. I think that they (the Kraft Foods kitchen staff) used great big pieces of ravioli and they must've adhered to the 10 minute cool time suggestion. Nobody here cared that it didn't look like the picture, that's for sure!
One more note: The Kraft Kitchen Tips at the bottom of the recipe on their site suggests adding spinach between the layers. Excellent idea and nutrition booster! The next time that I make this, I'll definitely add spinach.
Weeknight Ravioli Bake from Kraft food & family
Prep Time: 10 min
Total Time: 55 min
Makes: 8 servings
What You Need!
1 jar (26 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup water
2 pkg. (1 lb. each) frozen cheese ravioli
1 pkg. (8 oz.) KRAFT 2% Milk Shredded Italian* Three Cheese Blend
2 Tbsp. KRAFT Grated Parmesan Cheese
HEAT oven to 400ºF.
MIX spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13x9-inch baking dish.
LAYER half the ravioli and 1 cup shredded cheese over sauce. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese; cover.
BAKE 30 min.; uncover. Bake 15 min. or until ravioli is tender and heated through. Sprinkle with Parmesan. Let stand 10 min.
Calories 500 Total fat 22 g Saturated fat 13 g Cholesterol 90 mg Sodium 1100 mg Carbohydrate 52 g Dietary fiber 4 g Sugars 8 g Protein 25 g Vitamin A 25 %DV Vitamin C 25 %DV Calcium 70 %DV Iron 15 %DV