Ciao Down Ravioli Casserole

Ciao Down Ravioli Casserole

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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


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

Printable Recipe Card

About Ciao Down Ravioli Casserole

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

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