Spinach Ravioli Bakes
Delicious spinach ravioli topped with marinara, Alfredo, and cheese!
Servings: 5 bowls
Equipment
Ingredients
Ingredients for the Alfredo Sauce:
- 1.5 cups low fat cottage cheese 330g
- 1/4 cup fat free Fairlife milk
- 1 teaspoon minced garlic
- 20 g freshly grated parmesan cheese
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- pinch of nutmeg
Remaining Ingredients:
- 2.5 cups marinara sauce I used Basil & Garlic Bertolli
- 20 oz. spinach ravioli Calculated using Rana Spinach & Ricotta but Pasta Prima Spinach & Mozzarella from Costco works and has very similar macros
- 2 oz. part skim mozzarella cheese shredded
Instructions
- Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.
- In a blender cup or bowl combine all the alfredo sauce ingredients. Blend well.
- To each bowl add 2 tablespoons of Alfredo sauce and 1/4 cup marinara. Evenly distribute the ravioli into each of the 5 bowls and top with remaining Alfredo (should be about 2 tablespoons more each bowl, make sure to use it all) and 1/4 cup marinara. Sprinkle on the mozzarella cheese.
- Bake 30 minutes, or until the sauce is nice and bubbly.
- Top with whatever vegetables or meat you like.
- Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.
Notes
You can use fresh or frozen ravioli, both work great!
Calculated using Rana Spinach & Ricotta but Pasta Prima Spinach & Mozzarella from Costco works and has very similar macros!
Add a side of protein and/or veggies before or after cooking!
Find in Myfitnesspal and the Macrosfirst app food database by searching, “Stay Fit Mom Spinach Ravioli Bakes.”
Nutrition
Serving: 1bowl | Calories: 396kcal | Carbohydrates: 45.1g | Protein: 24.1g | Fat: 14.2g