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Ciao Down Ravioli Casserole Recipe

Ciao Down Ravioli Casserole recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Ciao Down Ravioli Casserole recipe  PDF



1 10 oz pkg frozen chopped spinach
1 tablespoon butter
1/2 cup fresh mushrooms sliced
1 14 1/2oz can diced tomatoes with herbs
1 8 oz. can tomato sauce
1/4 cup dry red wine
1/2 teaspoon pepper
1/4 teaspoon fennel seed crushed
1 9 oz. pkg. refrigerated/frozen ravioli
1/4 cup Parmesan cheese finely shredded

Thaw and drain spinach. Press out e cess liquid. In a large skillet melt butter. Add mushrooms and cook about 5 minutes or until tender, stirring often. Add the undrained tomatoes, tomato sauce, wine, pepper and fennel. Bring to boiling reduce heat and cover. Simmer over low for 5 minutes.
Meanwhile, cook ravioli according to package directions. Gently toss ravioli with tomato mi ture and spinach. Transfer to an ungreased 1 1/2 qt. casserole. Top with cheese. Bake, uncovered in a 350 oven for 20 minutes or until heated through. Makes 4 main dish servings.
Make ahead: Follow above directions for assembly of casserole. Cover and refrigerate, unbaked, for up to 24 hours. Bake at 350 for 40 minutes or until heated through.

Ciao Down Ravioli Casserole recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
484 people have voted
Last Reviewed on 2019-05-20



Monday, May 20 2019 Download & Print Ciao Down Ravioli Casserole recipe  PDF   Casserole recipes RSS   New

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