Mock Raviolis
(Makes 6 – 1 cup servings)
Sauce:
1 Tablespoon fresh basil
2 teaspoons olive oil
2 cloves fresh garlic
1- 16 ounce Italian tomato sauce
1 – 8 ounce can tomato sauce (no salt added)
Filling:
1 cup fresh or frozen chopped spinach
½ cup grated mozzarella Cheese
½ cup grated parmesan cheese
½ cup part-skim ricotta cheese
1 cup seasoned bread crumbs
2 cloves fresh garlic
2 Tablespoons fresh basil
¼ cup fresh parsley
2 eggs
Pasta:
8 ounces uncooked bow tie pasta
(Makes 6 – 1 cup servings)
Sauce:
1 Tablespoon fresh basil
2 teaspoons olive oil
2 cloves fresh garlic
1- 16 ounce Italian tomato sauce
1 – 8 ounce can tomato sauce (no salt added)
Filling:
1 cup fresh or frozen chopped spinach
½ cup grated mozzarella Cheese
½ cup grated parmesan cheese
½ cup part-skim ricotta cheese
1 cup seasoned bread crumbs
2 cloves fresh garlic
2 Tablespoons fresh basil
¼ cup fresh parsley
2 eggs
Pasta:
8 ounces uncooked bow tie pasta
Directions:
1. Prepare the sauce:
• Wash and chop the basil.
• Add the olive oil to a large sauce pan.
• Using a garlic press, squeeze the garlic cloves into the large saucepan.
• Cook on medium high until the garlic is golden browned on the edges.
• Add the tomato sauce and fresh basil.
2. Follow the package directions and cook the bow tie pasta.
3. Make the filling:
• Chop the spinach, basil, and parsley.
• Squeeze the garlic cloves through a garlic press.
• In a medium sized mixing bowl combine all the filling ingredients.
4. Spoon 1/3 of the sauce on the bottom of a 8” x 8” baking dish.
5. Layer with 1/3 of the bow tie pasta, then 1/3 of the filling.
6. Repeat layering until all the ingredients are used. Bake in 350 degree oven for 30 minutes or until bubbly. You did it! Yum, Mock Raviolis!
