Ciao Down Ravioli Casserole

* Exported from MasterCook *

Ciao Down Ravioli Casserole

Recipe By : FOODWINE (Listserv@CMUVM.CSV.CMICH.EDU)
Serving Size : 4 Preparation Time :0:20
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
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1 10 oz pkg frozen chopped spinach
1 tablespoon butter
1/2 cup fresh mushrooms -- sliced
1 14 1/2oz can diced tomatoes with herbs
1 8 oz. can tomato sauce
1/4 cup dry red wine
1/2 teaspoon pepper
1/4 teaspoon fennel seed -- crushed
1 9 oz. pkg. refrigerated/frozen ravioli
1/4 cup Parmesan cheese -- finely shredded

Thaw and drain spinach. Press out excess liquid. In a large skillet melt
butter. Add mushrooms and cook about 5 minutes or until tender, stirring
often. Add the undrained tomatoes, tomato sauce, wine, pepper and fennel.
Bring to boiling; reduce heat and cover. Simmer over low for 5 minutes.

Meanwhile, cook ravioli according to package directions. Gently toss ravioli
with tomato mixture and spinach. Transfer to an ungreased 1 1/2 qt.
casserole. Top with cheese. Bake, uncovered in a 350 oven for 20 minutes or
until heated through. Makes 4 main dish servings.

Make ahead: Follow above directions for assembly of casserole. Cover and
refrigerate, unbaked, for up to 24 hours. Bake at 350 for 40 minutes or
until heated through.

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