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Ravioli Casserole #2, (real ravioli's)

Source of Recipe

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Recipe Link: www.recipesource.com/main-dishes/casseroles/ravioli1.html

Ravioli Casserole #2, (real ravioli's)

1 Tablespoon butter
1/2 cup freshly sliced mushrooms
1, 14 1/2oz can diced tomatoes with herbs, undrained
1, 8 oz. can tomato sauce
1/4 cup dry red wine
1/2 teaspoon ground black pepper
1/4 teaspoon crushed fennel seed
1, 9 ounce package refrigerated/frozen ravioli
1, 10 ounce package frozen chopped spinach, thawed
...and squeezed dry
1/4 cup finely shredded Parmesan cheese

In a large skillet melt butter.
Add mushrooms and cook about 5 minutes or until tender,
stirring often.
Add the tomatoes, tomato sauce, wine, pepper and fennel.
Bring to boiling; reduce heat and cover.
Simmer over low for 5 minutes.
Meanwhile, cook ravioli according to package directions.
Gently toss ravioli with tomato mixture and spinach.
Transfer to an ungreased 1 1/2 quart casserole.
Sprinkle with cheese.
Bake, uncovered, at 350 degrees F. for 20 minutes, or
until heated through. Makes 4 main dish servings.

To Make ahead:
Follow above directions for assembly of casserole.
Cover and refrigerate, unbaked, for up to 24 hours.
Bake at 350 for 40 minutes or until heated.