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TOTAL TIME:
MAKES: 4 servings

Ingredients

  • 16 frozen meat-filled ravioli
  • 1 large portobello mushroom, chopped
  • 1/2 pound fresh spinach
  • Salt and pepper, to taste
  • 1/4 cup olive oil
  • 15 ounces Galbani® ricotta cheese
  • 2 cups pasta sauce, plus additional if desired
  • 8 ounces Galbani® chunk mozzarella, shredded

Directions

  1. Cook ravioli according to package directions; drain and set aside. Meanwhile, saute mushroom, spinach, salt and pepper in olive oil.
  2. Preheat oven to 450°. Using four lightly greased 16-ounce ramekins or crocks, layer ravioli with spoonfuls of mushroom-spinach mixture and ricotta. Cover with pasta sauce and shredded mozzarella. Bake for 10 minutes or until cheese is fully melted. Serve with additional hot pasta sauce, if desired. Yield: 4 servings
Originally published as Easy-Bake Personal Lasagna in Taste of Home Cooking School Fall 2016, p47


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