Marinara Sauce with Spinach

By akselden

Ingredients

• 1 package (20 ounces) BUITONI Refrigerated Family Size Four Cheese
• Ravioli, prepared according to
• package directions, drained
• 1 package (10 ounces) frozen chopped
• spinach, thawed
• 1 container (15 ounces) reduced-fat ricotta cheese
• 2 large eggs, lightly beaten
• 1/3 cup fat free milk container
• (23.5 ounces)BUITONI Refrigerated Family
• Size Marinara Sauce
• 1/4 cup (1 ounce) grated Parmesan cheese

Preparation

Step 1

Preheat oven to 350°F. Grease two 8x4 inch loaf dishes, Squeeze spinach dry, Combine spinach, ricotta cheese, eggs, and milk in medium bowl.
one-fourth of the pasta in each prepared baking dish, Add one-fourth of the sauce and half of the ricotta mixture to each baking dish. Top each with
half of the remaining pasta and half of the remaining sauce. Sprinkle both baking dishes with Parmesan cheese. Cover one baking dish with plastic wrap, then , over wrap with foil, Label and freeze for up to 2 months remaining baking dish with foil. Bake for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving. Makes 4 servings.
To Bake Frozen Lasagna:
Place baking dish in the refrigerator overnight. Preheat oven to 375° F. Remove plastic wrap; recover with foil. Bake for 1 hour or until heated through. Let stand for 10 minutes before serving. Makes 4 servings.