|
Post by Tia on Sept 11, 2005 8:24:19 GMT -5
Baked Ravioli Casserole
1 (9 oz.) package of refrigerated reduced-fat cheese ravioli 2 cups chopped cauliflower florets 2 t olive oil 2 garlic cloves, minced 28 oz. petite diced tomatoes, in juice 1/2 t Italian seasoning 1 cup shredded FF mozzarella 2 T fresh grated Parmesan
1> Preheat the oven to 400. Spray a 1-quart baking dish with nonstick spray.
2> Bring a large pot of water to a boil; add the ravioli and cauliflower and boil just until the ravioli float to the top, about 2 minutes (the pasta will continue to cook in the oven). Drain and set aside.
3> Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the garlic and saute 30 seconds. Add the tomatoes and seasoning and bring to a boil. Reduce the heat and simmer, covered, 5 minutes.
4> Add the pasta and cauliflower to the skillet and toss to coat. Transfer to the baking dish. Sprinkle with cheeses and bake until bubbly, about 20 minutes. Let stand 5 minutes before serving.
Makes 4 servings OUTRAGEOUS! This is awesome. 5 points per serving
|
|