Ravioli casserole with mozzarella

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
3.6 17
This is how fast and delicious Veggie goes: Ravioli from the refrigerator land in the casserole dish with tender spinach and spicy tomato sauce, topped with a creamy cheese topping
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 200 g Baby Spinach
  • 1 Onion
  • 1 Garlic clove
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Nutmeg
  • 1 can(s) (425 ml each) Pizza tomatoes
  • 1 TEASPOON Vegetable broth (instant)
  • 6 Stem/s Basil
  • 250 g Mozzarella
  • 500 g Spinach ravioli (chiller cabinet)
  • 7-10 Tbsp Grease

Directions

  1. 1

    Wash and drain the spinach. Peel and chop onion and garlic. Heat 1 tablespoon of oil in a large frying pan. Sauté the garlic briefly in it. Add the spinach dripping wet and let it collapse. Season to taste with salt, pepper and nutmeg.

  2. 2

    Heat 1 tablespoon of oil in a large pot. Sauté the onion until transparent. Deglaze with pizza tomatoes and approx. 1⁄8 l water. Stir in stock and simmer covered for about 2 minutes.

  3. 3

    Wash and chop the basil. Dice half the mozzarella, cut the rest into slices. Add ravioli, spinach, basil and mozzarella cubes to the sauce. Pour everything into a greased casserole dish and cover with mozzarella slices. Gratinate in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) for approx. 10 minutes.

Nutrition Facts

KCAL
520 kcal
CARBS
50 g
FATS
23 g
PROTEINS
24 g