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Ravioli Casserole


* 2 (9-ounce) packages fresh reduced-fat cheese ravioli
* 1 (6-ounce) package fresh spinach (about 6 cups)
* 1 (26-ounce) bottle tomato-basil pasta sauce (such as Classico)
* 1/2 teaspoon crushed red pepper
* 1 cup (4 ounces) shredded Asiago cheese, divided
* 1/4 cup thinly sliced fresh basil


Preheat oven to 375°.

Cook ravioli in boiling water 3 minutes, omitting salt and fat. Stir in spinach until wilted. Drain.

Combine pasta sauce and pepper. Spoon 1 1/2 cups sauce mixture in the bottom of an 11 x 7-inch baking dish. Spoon half of the ravioli mixture over sauce. Top with 1/2 cup cheese. Spoon remaining ravioli mixture over cheese. Top with remaining sauce. Cover with foil; bake for 25 minutes. Remove foil; sprinkle with 1/2 cup cheese. Bake, uncovered, for an additional 5 minutes or until cheese melts. Garnish with basil.

Makes 5-6 Servings