Ingredients:
*1 bag (about 25 oz.) frozen cheese ravioli, thawed (I use four-cheese ravioli)
*1 jar (26 oz.) Prego Traditional pasta sauce
*1 can (8 oz.) tomato sauce
*1 cup water
*1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
*Italian seasoning (I use Pampered Chef Italian blend)
*1 1/2 cups shredded reduced-fat mozzarella cheese
*1/2 cup shredded Parmesan
Directions:
Preheat oven to 350 degrees. Pour about half of the Prego in the bottom of a 9 x 13 baking dish. Top with ravioli.
In a medium bowl, combine the rest of the Prego, tomato sauce, and water. Stir well. Top the ravioli with spinach. Pour the Prego/tomato sauce mixture over the spinach. Sprinkle with Italian seasonings. Top with mozzarella and Parmesan cheeses.
Bake at 350 for 30 minutes or until bubbly.
