Prep Time: 20 minutes
Cooking Time: 20 minutes
For a quicker version, use a prepared marinara sauce in this dish instead of the healthier homemade recipe.
12 ounces ravioli, beef
28 ounces tomatoes, canned already chopped
1/2 onion(s), medium, quartered
2 carrot(s), rough chopped
1 zucchini(s), rough chopped
1 teaspoon oregano, dried leaves
1 teaspoon garlic, bottled minced
1/2 teaspoon basil, dried
1 cup cheese, mozzarella, low moisture and part skim milk
1/4 cup parmesan cheese, grated
Preheat oven to 450 degrees. Cook ravioli according to the package directions for al dente. For the sauce: place tomatoes, onion, carrots and zucchini in blender and puree. Add oregano, garlic, and basil to mixture and combine. Spread 1/3 of sauce in the bottom of a 2 qt casserole dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese over the ravioli. Repeat layers, ending with the last of the cheese on top. Sprinkle top with 1/2 of the parmesan cheese reserving the rest for garnish. Cover with aluminum foil and bake for 20 minutes removing foil for the last 5 minutes. Top with remaining parmesan cheese before serving.
Per Serving About: 450 calories, 15 g fat, 7 g saturated fat, 0 g trans fat, 24 g protein, 55 g carbohydrates, 6 g dietary fiber, 1080 mg sodium