Ravioli lasagna cups
6
Points®
Temps total: 30 min • Préparation: 10 min • Cuisson: 20 min • Portions: 6 • Difficulté: Facile
Handy frozen ravioli serves as both the pasta and cheese filling in this super-easy riff on lasagna. Layered with marinara sauce, garlicky spinach, and a finishing touch of mozzarella, it’s saucy, rich, and cheesy. While you could layer the elements in a casserole dish, making the lasagna in muffin tins helps with portion control. If possible, choose frozen spinach in a bag over that in a box. Bagged spinach stays more separate and thaws more quickly and easily than the solid block you’ll get from a box.
Ingrédients
Cooking spray
12 spray(s)
Frozen cheese ravioli without sauce
15 oz, 24 average size pieces
Olive oil
1½ tsp(s)
Garlic
3 clove(s), large, minced
Chopped frozen spinach
10 oz, or frozen leaf spinach, chopped
Jarred fat-free marinara sauce
1½ cup(s)
Shredded part-skim mozzarella cheese
¾ cup(s), (about 3 oz)
Instructions
1
Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray.
2
Bring a large pot of water to a boil. Add ravioli and boil 2 minutes. Drain and pat dry with paper towels.
3
In a small skillet over medium heat, warm oil and garlic until fragrant and barely golden brown, about 2 minutes. Remove from heat. Squeeze as much liquid as possible from spinach and “fluff” spinach with fingers. Stir spinach into oil mixture.
4
Into each muffin cup, layer 1 ravioli, 1 tbsp marinara, about 1½ tbsp spinach, 1 ravioli, 1 tbsp sauce, and 1 tbsp mozzarella. Bake, uncovered, until sauce is bubbly and cheese melts, about 15 minutes. Broil 1 or 2 minutes to lightly brown cheese, if desired.
5
Serving size: 2 lasagna cups
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