Baked Ravioli with Spinach and Summer Squash
Caesar Salad
Wine Recommendation
Stella Rosa Rosso
Ingredients
- 1 (25-oz) pkg frozen cheese ravioli
- 2 (10-oz) pkg frozen chopped spinach, thawed and squeezed dry
- 1 (24-oz) jar tomato basil pasta sauce
- 2 yellow squash, thinly sliced
- 1 tsp garlic salt, divided
- 1 (8-oz) block mozzarella cheese, shredded
- 1 cup shredded Parmesan cheese
Instructions
- Preheat oven to 350°F. Place a single layer of ravioli in a lightly greased 13- x 9-inch baking dish.
- Layer half each of spinach, pasta sauce, squash, garlic salt, and cheeses over ravioli. Repeat layers, ending with cheese.
- Cover and bake 45 minutes. Uncover, and bake 15 minutes or until bubbly and ravioli is tender.
Side Dish Ingredients
- 2 (12-oz) Caesar salad kits
Side Dish Instructions
- Prepare salads according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
522
|
204
|
726
|
| Fat (g) | 18 | 16 | 34 |
| Sat. Fat (g) | 9 | 3 | 12 |
| Protein (g) | 36 | 6 | 42 |
| Carb (g) | 55 | 10 | 65 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 1363 | 442 | 1805 |
| T. Sugs (g) | 10 | 1 | 11 |
| A. Sugs (g) | 0 | 0 | 0 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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