Creamy Raviloli & Spinch Bake

By -
from The Six O'Clock Scramble by Aviva Goldfarb

20 oz cheese ravioli
10 oz frozen chopped spinach
15 oz can diced tomatoes, with their liquid
1/2 teaspoon garlic powder
1 cup light sour cream
1/2 teaspoon salt
1 teaspoon dried basil
4 oz feta cheese, crumbled (possible sub: mozzarella)

In a large pot of boiling water, cook the ravioli for about 3 minutes and drain it. Defrost the spinach and drain it. Preheat the oven to 375.

In a large bowl, combine all ingredients except ravioli. Gently but thoroughly stir in the ravioli.

Smooth the mixture into an 8x8-inch flat baking dish and cover it with aluminum foil. Bake 15 to 20 minutes until it is heated through.

Comments

Anonymous said…
Yum. That looks good. Do you think it would be equally good with meat ravioli? Because Gaby really loves meat ravioli, and I've been trying to convince her it shouldn't come out of a can (the way the kids eat it at school).
9:12 AM
Becky said…
I can't see why it wouldn't be good with meat ravioli. Goldfarb organizes the book by doing 5 recipes a week; one is vegetarian, one is fish. This recipe just happens to be the veggie one for that week.
7:55 AM
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