Ravio-Sagne was first posted as my choice for Recipe of the Week for my Weight Watchers @ Work group in March 2012. Below are my notes from the time:
This recipe was obtained from: http://www.emilybites.com/2010/12/ravio-sagne.html
This is an incredibly easy and delicious recipe. I love veggies, so I modified it by sautéing some sliced mushrooms, onions, zucchini and yellow squash (seasoned with Italian herbs, garlic salt & onion powder) and placed the veggies in a middle layer.
2 cups marinara sauce
25 oz package of Rosetto frozen rectangle cheese ravioli (or similar brand)
1-1/2 cup reduced fat shredded mozzarella cheese (I used the 2% milk kind)
Oregano and/or basil to taste
- Preheat the oven to 400 degrees.
- Spoon 1/2 cup sauce evenly into the bottom of an 11×7 glass baking dish. Lay 1/3 of the ravioli (18 pieces ~ it should fit pretty much exactly into 3 rows of 6) in a single layer to cover the bottom of the dish. Spoon another 1/2 cup of sauce evenly over the top. Sprinkle 1/2 cup cheese over the top. Repeat the layering 2 more times starting with the ravioli. Sprinkle oregano and/or basil on top.
- Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and continue baking, uncovered, 10 minutes. Let stand 10 minutes and then slice into 6 equal pieces.
Yields 6 servings. Weight Watchers Points Plus: 8 per serving