Cheesy Bacon-and-Kale Ravioli Skillet
Parmesan Roasted Tomatoes
Ingredients
- ½ (9-oz) pkg refrigerated three-cheese ravioli
- 3 slices center-cut bacon
- ½ (8-oz) pkg chopped onions
- 1 Tbsp minced garlic
- 1 (5-oz) pkg baby kale
- ⅛ tsp crushed red pepper
- ½ (10-oz) container refrigerated Alfredo sauce
- ½ cup shredded part-skim mozzarella cheese
Instructions
- Cook ravioli according to package directions.
- Cook bacon in a large skillet over medium-high heat until crisp. Drain, reserving drippings in skillet. Crumble bacon.
- Add onions and garlic to hot drippings; cook 4 to 6 minutes or until tender. Stir in kale and red pepper; cook 1 minute or until kale is wilted.
- Stir in ravioli and Alfredo sauce; sprinkle with cheese. Cover and cook 2 to 3 minutes or until sauce is thoroughly heated and cheese is melted. Sprinkle with bacon.
Side Dish Ingredients
- 1 large tomato, halved horizontally
- 2 Tbsp freshly shredded Parmesan cheese
- ¼ tsp dried oregano
- ⅛ tsp salt
- 2 tsp olive oil
Side Dish Instructions
- Preheat oven to 450°F. Place tomato, cut sides up, on a rimmed baking sheet. Top with cheese, oregano, and salt; drizzle with oil. Bake 15 minutes or until tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 2 | |
| Calories |
417
|
81
|
498
|
| Fat (g) | 25 | 6 | 31 |
| Sat. Fat (g) | 12 | 2 | 14 |
| Protein (g) | 18 | 3 | 21 |
| Carb (g) | 31 | 4 | 35 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 774 | 258 | 1032 |
Quick & Healthy Meal Plan
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