Ravio-Sagne

Name: Ravio-Sagne
Ingredients: 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

4 ingredients

19 steps

Ingredients

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

Directions

1

Preheat the oven to 400F.
2

Spoon 1/2 cup sauce evenly into the bottom of an 11x7-inch ceramic or glass baking dish.
3

Lay one-third of the ravioli (about 18 pieces) side by side in a single layer to cover the bottom of the dish.
4

Spoon another 1/2 cup sauce evenly over top.
5

Sprinkle one-third of the cheese and one-third of the basil evenly over that.
6

Repeat the layering 2 more times beginning with the ravioli.
7

Cover the dish with foil.
8

Bake for 40 minutes.
9

Remove the foil and continue baking an additional 10 minutes, or until the pasta is heated through and the cheese is melted.
10

Let stand 10 minutes, and then slice into 6 equal pieces and serve immediately.
11

Each (1/6 casserole) serving has:
12

Calories: 301
13

Protein: 18g
14

Carbohydrates: 43g
15

Fat: 7g
16

Saturated fat: 3g
17

Cholesterol: 26mg
18

Fiber: 4g
19

Sodium: 689mg