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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 474.5
  • Total Fat: 22.6 g
  • Cholesterol: 117.1 mg
  • Sodium: 1,016.6 mg
  • Total Carbs: 40.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 24.5 g

View full nutritional breakdown of Spinach Ravioli & Vegetable Meatball Casserole calories by ingredient
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Spinach Ravioli & Vegetable Meatball Casserole

Submitted by: KOSHKALADY

Introduction

This is a nice baked pasta dish made with Spinach Ravioli, meatless meatballs, vegetables, ricotta / provolone / mozzerella / parmesean cheeses, italian seasonings & sauce. It is a nice homey & warming comfort food. This is a nice baked pasta dish made with Spinach Ravioli, meatless meatballs, vegetables, ricotta / provolone / mozzerella / parmesean cheeses, italian seasonings & sauce. It is a nice homey & warming comfort food.
Number of Servings: 4

Ingredients

    Gondola - Spinach Ravioli (4 raviolis), 2 serving (remove)
    Nates - Meatballs Meatless Zesty Italian (3 meatballs), 2 serving (remove)
    Mozzerella & Provolone shredded cheese - Tops (1/4 cup), 2 serving (remove)
    Ragu Robusto 6 Cheese (1/2 cup), 3 serving (remove)
    Ricotta Cheese - part skim - Wegmans (1/4 cup), 3 serving (remove)
    Carrots, raw, .25 cup, grated (remove)
    Egg, fresh, 1 large (remove)
    Mushrooms, fresh, 2 medium (remove)
    Onions, raw, .5 cup, chopped (remove)
    Parmesan Cheese, grated, .25 cup (remove)
    Spinach, fresh, 10 leaf (remove)
    Olive Oil, 1 tbsp (remove)
    Garlic, 2 tsp (remove)
    Pepper, black, 1.5 tsp (remove)
    Pepper, red or cayenne, .25 tsp (remove)
    Oregano, ground, 1 tsp or Italian Seasoning mix

Directions

Preheat oven to 350 degrees F. Pour olive oil in bottom of casserole dish to coat. Put 1/2 of the sauce in dish & place raviolis & veggie meatballs in on it...sprinkle with some of the garlic, black & cayenne pepper & italian seasoning. Mix together the ricotta, 1/4 cup shredded mozzerella & provolone, rest of the garlic, egg, black pepper & italian seasoning, 1/8 cup grated Parmesean cheese. Place chopped mushrooms, onion, carrots & spinach in dish & then cover evenly with the ricotta mixture. Place the remaining sauce over the top & sprinkle with 1/8 cup grated Parmesan & 1/4 of the shredded mozzerella/provolone cheese. Cover the dish & bake for about 1 1/2 hours. Can serve with a tossed salad & a slice of garlic bread if you choose.

Number of Servings: 4

Recipe submitted by SparkPeople user KOSHKALADY.






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