- PAM® Original No-Stick Cooking Spray
- 1 cup frozen loose cut leaf spinach
- 2 cans (15 oz each) Chef Boyardee® Beef Ravioli
- 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained well
- 1-1/2 teaspoons dried Italian seasoning
- 1 cup 1% low-fat cottage cheese
- 1/2 teaspoon ground black pepper
- 1 cup shredded Italian blend cheese
|Serving Size||6 servings (1 cup each)|
- Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray. Place spinach in microwave-safe bowl. Cover with plastic wrap and microwave on HIGH 2 minutes; squeeze spinach dry.
- Combine ravioli, drained tomatoes and Italian seasoning in medium microwave-safe bowl. Cover with plastic wrap and microwave on HIGH 3 to 4 minutes or until mixture is hot. Combine cottage cheese, spinach and black pepper in small bowl.
- Place half of ravioli mixture in bottom of baking dish. Top with half of cottage cheese mixture and 1/2 cup shredded cheese. Repeat layers. Bake 15 minutes or until cheese is hot and bubbly.
Involve the kids with the preparation. They can stir together the cottage cheese mixture and help layer the ingredients in the dish. Trying to please a picky eater? Substitute the spinach with another vegetable the family enjoys. You also could place all of the spinach mixture between the layers of ravioli or leave the spinach out completely.
|Amount per Serving|
|% Daily Value*|
|Total fat||9 g||14%|
|Saturated fat||4 g||22%|
|Dietary fiber||3 g||11%|
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I agree on using ricotta (with a beaten egg added in) as cottage cheese is too runny. I also prepare frozen ravioli - beef or cheese (sorry, but avoiding canned foods altogether - too much sodium)and add 1/2 cup of pasta sauce per bag of frozen ravioli
I would use fresh spinach, fresh tomatoes, and fresh ground beef, turkey or sausage. Sometimes I drop by our wonderful Italian Restaurant and pick up a pint or quart of their sauce and use that. It's so easy and so cheap - I usually buy my cheese from SAMS and I shred it as I'm waiting for the meat to brown. My family loves it and if you mix it up the night before and put it in the oven the next day - it smells so good and tastes even better. It is FRESH, EASY TO FIX and CHEAP. A salad with this goes well (fruit) or (Vegetable) and Bread Sticks. This is West Virginia Style. I would not use the above recipe for my kids.
since when does some frozen spinach count as helping kids get their vegetables? processed beef ravioli from a can? come on people you can do better by your kids than that.
I'm on a budget and Chef Boyardee tends to always make it's way into my cabinet. I usually stay away from processed foods when I can, so this was a nice alternative to the usual. I sauteed some mushrooms with the spinach, and used lactose-free cottage cheese and shredded mozzarella. I will definitely be making this again :)
Tried this recipe kind of soupy so be prepped. Tastes much better the next day when the tomatoe sauce is absorbed. We sprinkled Parmesan cheese to add a kick too.
This was a sloppy mess! The flavor was okay, but it should have been cooked longer, sat before being served and possibly just called a soup. I think I will try draining the tomatoes and drying them with paper towel and using dry curd cottage cheese next time.