Ravio-Sagne
- 2 cups low-fat, preferably lower-sodium marinara sauce
- 25-ounce package frozen rectangle cheese ravioli (about 1 inch by 1 ½ inches; no more than 4 g of fat per 9-piece serving; I used Rosetto)
- 6 ounces (about 2 cups plus 2 tablespoons) reduced-fat, finely shredded mozzarella cheese (no more than 3 g of fat per ounce; I used Lucerne, found at Safeway chains), divided
- ⅓ cup finely slivered basil leaves, divided
Instructions:
This dish is insanely great for potlucks. Instead of other lasagnes that you can slave over for hours, you can now spend just 10 minutes throwing this together.
- Preheat the oven to 400°.
- Spoon ½ cup sauce evenly into the bottom of an 11 × 7-inch ceramic or glass baking dish. Lay one-third of the ravioli (about 18 pieces) side by side in a single layer to cover the bottom of the dish. Spoon another ½ cup sauce evenly over top. Sprinkle one-third of the cheese and one-third of the basil evenly over that. Repeat the layering 2 more times beginning with the ravioli. Cover the dish with foil. Bake for 40 minutes. Remove the foil and continue baking an additional 10 minutes, or until the pasta is heated through and the cheese is melted. Let stand 10 minutes, and then slice into 6 equal pieces and serve immediately.