Wednesday, July 21, 2010

Ravioli Skillet Lasagna

I absolutely LOVED this dish! It is something that you can basically have on hand at anytime and it super easy and quick to make!  I did end up cooking it a little longer to let the ricotta set a little more, but it still took me less than 30 minutes from start to finish!

Ravioli Skillet Lasagna
  • 2 cups bottled light chunky-style pasta sauce
  • 1/3 cup water
  • 9-ounces packaged refrigerated or frozen cheese or meat lasagna
  • 1 egg, lightly beaten
  • 15 ounce carton ricotta cheese
  • 1/4 cup grated Romano or Parmesan cheese
  • 10 ounce package frozen chopped spinach, thawed and well drained
In a 10-inch skillet combine pasta sauce and water. Bring to boiling. Stir in the ravioli. Cook, covered, over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking

Meanwhile, in a medium bowl stir together egg, ricotta cheese, and the 1/4 cup Romano (Parmesan) cheese. Dot ravioli with spinach. Spoon ricotta mixture on top of spinach. Cook, covered, over low heat about 10 minutes or until ricotta layer is set and pasta is just tender. Sprinkle individual servings with additional Romano (Parmesan) cheese
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