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Ciao Down Ravioli Casserole




Source of Recipe


Internet


List of Ingredients




1 10 oz pkg frozen chopped spinach
1 tablespoon butter
1/2 cup fresh mushrooms sliced
1 14 1/2oz can diced tomatoes with herbs
1 8 oz. can tomato sauce
1/4 cup dry red wine
1/2 teaspoon pepper
1/4 teaspoon fennel seed crushed
1 9 oz. pkg. refrigerated/frozen ravioli
1/4 cup Parmesan cheese finely shredded


Recipe



Thaw and drain spinach. Press out excess liquid. In a large skillet melt butter. Add mushrooms and cook about 5 minutes or until tender, stirring often. Add the undrained 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 qt. casserole. Top with cheese. Bake, uncovered in a 350 oven for 20 minutes or until heated through.
YIELD: 4 Servings

NOTE: 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 through.