Baked Ravioli
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 8 to 10
Ingredients
- 1 tablespoon Canola oil
- 2 (9-ounce) bags fresh spinach
- 2 teaspoons dried Italian seasoning
- 1 teaspoon garlic salt
- 1 (25-ounce) package frozen 4-cheese ravioli
- 1 (24-ounce) jar tomato-basil pasta sauce
- 2 large yellow squash, thinly sliced
- 1 (8-ounce) package shredded mozzarella cheese
Directions
Preheat oven to 350°. Spray a 13×9-inch baking pan with nonstick cooking spray.
In a large skillet, heat oil over medium-high heat. Add spinach, Italian seasoning, and garlic salt; cook until spinach is wilted, about 2 minutes. Transfer mixture to a colander, and press to remove as much liquid as possible. Chop and set aside.
Place a single layer of ravioli into prepared pan. Pour half of pasta sauce on top. Layer half of spinach, half of squash, and half of cheese. Repeat layers, ending with cheese.
Bake for 45 minutes or until ravioli is tender and cheese is browned. Let stand 10 minutes before serving.