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Ravioli Casserole




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Did you ever find yourself practically hypnotized by an informercial that encouraged you to buy your own pasta-making machine? Did you actually buy one that is gathering dust in your garage? Most of us just aren't going to take the time to make real ravioli from scratch, and that's okay. But now we don't have to deny ourselves the pleasure of that kind of pasta pleasure anymore.
Serves 6 (1 1/3 cups)





List of Ingredients



• 16 ounces extra lean ground turkey or beef
  
• 3/4 cup chopped onion
  
• 1 3/4 cup (one 15-ounce can) stewed tomatoes
  
• 1 3/4 cup (one 14 1/2-ounce can) stewed tomatoes, undrained
  
• 1 1/2 teaspoons Italian Seasoning
  
• 3 cups uncooked rotini pasta
  
• 1 (10-ounce) package frozen chopped spinach, thawed, and thoroughly drained
  
• 1/4 cup Kraft fat-free Parmesan cheese
  
• 1/2 cup + 1 tablespoon shredded Kraft reduced fat mozzarella cheese
  






Instructions



1. In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Spray a slow cooker container with olive oil-flavored cooking spray. In prepared container, combine tomato sauce, undrained stewed tomatoes, Italian seasoning, and browned meat mixture. Stir in uncooked rotini pasta. Cover and cook on LOW for 4 hours. Add spinach, Parmesan cheese, and mozzarella cheese. Mix well to combine. Re-cover and continue cooking for 20 to 30 minutes or until cheese melts. Mix well before serving.
   






Final Comments


HINT: Thaw spinach by placing it in a colander and rinsing it under hot water for one minute.

Each serving equals:
HE: 2 2/3 Protein, 2 1/2 Vegetable, 1 Bread
*************************************************************
292 Calories, 8gm Fat, 22gm Protein, 33gm Carbohydrate,
814mg Sodium, 163mg Calcium, 6gm Fiber
*************************************************************
DIAEBTIC: 2 1/2 Meat, 2 1/2 Vegetable, 1 Starch

"A Potful of Recipes, page 230 or A Deluxe Potful of Recipes, page 294."