Baked Stuffed Ravioli
Baked Stuffed Ravioli

2 cups ravioli, cooked
1  container lowfat cottage cheese
1/3 cup diced green olives
1/3 cup shredded parmesan cheese
1 tablespoon flour
1 teaspoon {Simply Organic Get Crackin’ Peppercorns}, coarse grind
1  (16-ounce) can tomato sauce
1 to 2 tablespoons olive oil
1  (15-ounce) can diced tomatoes (no salt added)
1. Preheat oven to 350 degrees. In a large mixing bowl, combine cottage cheese, olives, cheese, flour and Simply Organic Get Crackin'. Set aside.
2. In a 4-quart casserole dish pour a thin layer of tomato sauce. Stuff each ravioli with approximately 2 tablespoons of cottage cheese mix. Brush ends with olive oil and seal. Place in casserole dish and repeat until all ravioli is filled.
3. Pour the rest of the tomato sauce over the top of the ravioli and finish the dish by pouring the diced tomatoes over the top of the pasta. Bake 20 to 25 minutes, until pasta is done.

Ease of Preparation: Moderate

Preparation Time: 30 min

Cook Time: 25 min

Servings: 10 to 12 servings

From: Test Kitchen

Chef Suggestions
Top with Alfredo sauce instead of tomato sauce.

Use filling to stuff shells instead of ravioli.
Nutrition Facts
As prepared, each serving contains 150 calories, 5g total fat, 15mg cholesterol, 410mg sodium, 16g total carbohydrate and 9g protein.