Ciao Down Ravioli Casserole

Ciao Down Ravioli Casserole Recipe

No Photo

Have you made this?

 Share your own photo!

Kitchen Crew


☆☆☆☆☆ 0 votes


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


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.

About Ciao Down Ravioli Casserole

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