Main Dish ~ Ravio-Sagne


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:

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


  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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


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