This is a great tasting quick version of the traditional favorite! You will find recipes everywere that use cheese ravioli, we prefer the beef and sausage ones so I switched this up a bit. This is our version of the one off the Buitoni website, it makes for a fuller flavored meal, I really hope you try it! By senaking the spinach in it, you now have a complete meal in one dish.
2 packages BUITONI Refrigerated Beef and Sausage Ravioli , prepared according to package directions*
1 (15oz) package reduced-fat ricotta cheese
1 package (10 ounces) frozen chopped spinach , thawed and squeezed dry
2 large eggs , lightly beaten
1/3 cup fat free milk
2 cans (15 ounces each) Spaghetti Sauce (I use Hunt’s)
1/4 cup (.75 ounce) Freshly Shredded Parmesan Cheese
Preheat oven to 350° F. Lightly grease a 9×13 pan.
Combine ricotta cheese, spinach, eggs and milk in medium bowl. Place half pasta in bottom of prepared dish. Add half sauce and all of the ricotta mixture. Top with half remaining pasta and half remaining sauce. Sprinkle with Parmesan cheese. COVER with foil. Bake for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving to prevent it from being a sloppy mess when you dish it up.
*You can use just plain cheese ravioli, but you will want to add a bit of Italian Seasoning to the sauce to give it a bit more flavor.