Baked Stuffed Ravioli
2 cups ravioli, cooked
1 container low-fat cottage cheese
1/3 cup diced green olives
1/3 cup shredded Parmesan cheese
1 tablespoon
flour 1 teaspoon
Simply Organic Get Crackin' Peppercorns, coarse grind
1 16-ounce can tomato sauce
1 to 2 tablespoons olive oil
1 15-ounce can diced tomatoes (no salt added)
Preheat oven to 350 degrees. In a large mixing bowl, combine cottage cheese, olives, cheese, flour and Simply Organic Get Crackin'. Set aside.
In a 4-quart casserole dish pour a thin layer of tomato sauce. Stuff each ravioli with approximately 2 tablespoons of cottage cheese mix. Brush ends with olive oil and seal. Place in casserole dish and repeat until all ravioli is filled.
Pour the rest of the tomato sauce over the top of the ravioli and finish the dish by pouring the diced tomatoes over the top of the pasta. Bake 20 to 25 minutes, until pasta is done.
Serve as a meal with side salad. Top with Alfredo sauce instead of tomato a sauce.
Stuff shells instead of ravioli.
Featuring
Get Crackin’
Simply Organic Get Crackin’ – Time’s a wastin’, so get crackin’ with our three-peppercorn blend of white, green and black peppers! Fair warning: this peppery blend is so irresistible you’ll find yourself seasoning everything in sight!
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As prepared, each serving contains 150 calories, 5g total fat, 15mg cholesterol, 410mg sodium, 16g total carbohydrate and 9g protein.
