You’re probably thinking to yourself ” Ummmm Susan, when you put two different kinds of pasta together and bake it with mozzarella and parmigiano-reggiano cheese on top it’s not healthy. Try again next week you fatty!” Actually kids, this dish isn’t that bad for you. It came from the pages of Cooking Light , was incredibly easy and serves 6! Can’t argue with having no brainer leftovers. I believe with this recipe it’s all about portion control and using delicious ingredients within moderation . I definitely could have eaten half the pan but I restrained myself. The original recipe calls for pork sausage and I substituted the pork for turkey sausage, making it just that little bit better for you and you can’t even taste the difference. A true comfort food dish you don’t have to feel guilty about.
Ingredients4 ounces hot turkey sausage (substitute sweet if you don’t like it hot) 4 ouces 90% lean ground beef 4 garlic cloves, minced 1 packaged sliced mini portobello mushrooms 2 cups low sodium spaghetti sauce.(I couldn’t find “low sodium” in the store, so did a quick search with labels and found a Hannaford store brand sauce with only 170mg of sodium per serving compared to the typical 350-390mg per serving in a typical jar of sauce) 1/8 tsp of kosher salt 1/2 tsp crushed red pepper ( scale this back to 1/4 tsp if you don’t love the heat) 1 (22ounce) bag frozen spinach and cheese ravioli. (orginal recipe calls for whole wheat, I couldn’t find) 3/4 cup part skim shredded mozzarella cheese 1/4 cup Parmigiano-Reggiano cheese
1) Preheat oven to 375 degrees. Mince garlic cloves. I used my handy garlic press. You can also finely mince with a sharp knife. With cooking spray or a light mist of oil heat medium to large pan. Saute garlic for 1-2 minutes on medium heat till fragrant being careful not to burn. Saute beef, sausage and mushrooms together till meat is cooked through.
2) Drain excess fat from pan. Add sauce, red pepper flakes and salt and stir to combine. Bring to simmer. Remove from heat.
3) Combine frozen ravioli with sauce mixture. Stir to combine.
4) Pour ravioli’s into a greased 8×8 or 11×7 pan. ( I used an 11×7 Pyrex, which is smaller than your typical Pyrex pan). Top ravioli’s with 3/4 cup of mozzarella cheese. Cover with foil and bake for 40 minutes. After 40 minutes take pan out of oven. Uncover and sprinkle Parmigiano-Reggiano cheese on top. Place back in oven for approx 3 min. on broil to melt the cheese and make it bubbly.
5) Remove pan from oven and let dish stand for 5-10 minutes. Eating dinner with a burnt roof of your mouth is not enjoyable whatsoever!
6) Serve with a side salad or just enjoy it on your own if your not in the mood for veggies 😉
Try not to eat the whole pan! Trust me, it’s super tempting.
Recipe adapted from: http://www.myrecipes.com/recipe/easy-ravioli-lasagna-50400000130044/
Calorie break down
Eat Fit Not Fat- Spinach Ravioli Lasagna – Approx. 400 calories per serving, 15 grams of fat (info taken from cookinglight.com) My version may be slightly less secondary to replacing pork sausage with turkey sausage 😉
Taste of Home- Sausage Ravioli Lasagna- 454 calories per serving
Olive Garden- Chhese Ravioli with Meat Sauce- 790 calories
Olive Garden- Lighter Fare- Lasagna Primavera with Grilled Chicken- 530 calories.