Ravio-Sagne
- 2 cups low-fat, preferably lower-sodium marinara sauce
- 25-ounce package frozen rectangle cheese ravioli (about 1 inch by 1 1/2 inches; no more than 4 g of fat per 9-piece serving; I used Rosetto)
- 6 ounces (about 2 cups plus 2 tablespoons) reduced-fat, finely shredded mozzarella cheese (no more than 3 g of fat per ounce; I used Lucerne, found at Safeway chains), divided
- 1/3 cup finely slivered basil leaves, divided
- Preheat the oven to 400F.
- Spoon 1/2 cup sauce evenly into the bottom of an 11x7-inch ceramic or glass baking dish.
- Lay one-third of the ravioli (about 18 pieces) side by side in a single layer to cover the bottom of the dish.
- Spoon another 1/2 cup sauce evenly over top.
- Sprinkle one-third of the cheese and one-third of the basil evenly over that.
- Repeat the layering 2 more times beginning with the ravioli.
- Cover the dish with foil.
- Bake for 40 minutes.
- Remove the foil and continue baking an additional 10 minutes, or until the pasta is heated through and the cheese is melted.
- Let stand 10 minutes, and then slice into 6 equal pieces and serve immediately.
- Each (1/6 casserole) serving has:
- Calories: 301
- Protein: 18g
- Carbohydrates: 43g
- Fat: 7g
- Saturated fat: 3g
- Cholesterol: 26mg
- Fiber: 4g
- Sodium: 689mg
lowfat, frozen rectangle cheese, mozzarella cheese, basil
Taken from www.epicurious.com/recipes/food/views/ravio-sagne-375510 (may not work)