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.

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Ingredients

4 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

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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.

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2) Drain excess fat from pan. Add sauce, red pepper flakes and salt and stir to combine. Bring to simmer. Remove from heat.

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3) Combine frozen ravioli with sauce mixture. Stir to combine.

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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.

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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!

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6) Serve with a side salad or just enjoy it on your own if your not in the mood for veggies 😉

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Try not to eat the whole pan! Trust me, it’s super tempting.

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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.