Ciao Down Ravioli Casserole

Ciao Down Ravioli Casserole Recipe

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10 oz
frozen chopped spinach
1 Tbsp
1/2 c
fresh mushrooms, sliced
14.5 oz
tomatoes, diced
8 oz
tomato sauce
1/4 c
dry red wine
1/2 tsp
1/4 tsp
fennel seeds, crushed
9 oz
refrigerated cheese filled ravioli
1/4 c
parmesan, freshly grated

How to Make Ciao Down Ravioli Casserole


  • 1Thaw and drain spinach.
  • 2Press out excess liquid.
  • 3In a large skillet melt butter.
  • 4Add mushrooms and cook about 5 minutes or until tender, stirring often.
  • 5Add the undrained tomatoes, tomato sauce, wine, pepper and fennel.
  • 6Bring to boiling; reduce heat and cover.
  • 7Simmer over low for 5 minutes.
  • 8Meanwhile, cook ravioli according to package directions.
  • 9Gently toss ravioli with tomato mixture and spinach.
  • 10Transfer to an ungreased 1 1/2 quart casserole.
  • 11Top with cheese.
  • 12Bake, uncovered in a 350 oven for 20 minutes or until heated through.

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About Ciao Down Ravioli Casserole

Course/Dish: Pasta, Casseroles
Regional Style: Italian
Other Tag: Quick & Easy

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