Easy Shortcut Italian - a New kind of casserole.
Source: mymagazine.us
Bring a large pot of water to a boil. Cook the ravioli according to the package instructions. Preheat the oven to 375 F.
Meanwhile, sauté garlic in a teaspoon or two of olive oil in a sauté pan over medium-high heat, just until translucent and fragrant. Add the mushrooms, and cook until tender. Next, add the spinach one handful at a time; cook until the spinach is wilted. Add cream and season with salt and pepper. Turn off the heat.
Layer about 1/3 of the ravioli into the bottom of a large roasting pan. Top with half of the chicken and 1/3 of the vegetables and sauce. Sprinkle with Parmesan and repeat another layer of ravioli, chicken, vegetables and sauce, then more Parmesan. Finally, layer on the last of the ravioli, the remaining sauce and vegetables. Top with Parmesan cheese and bake for 20 minutes, ensuring a safe internal temperature of 165 F. Remove from the oven and let cool. Serve Warm. Refrigerate any leftovers.
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Serving Size: 1 Serving (278g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 495 | ||
Calories from Fat: 346 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.5g | 51 % | |
Saturated Fat 16.4g | 82 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 165.1mg | 51 % | |
Sodium 216.9mg | 7 % | |
Potassium 649.3mg | 17 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 4.2g | ||
Protein 31.8g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 495
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