Grated cheese, chopped vegetables and fresh ravioli topped with spicy pepperoni and baked until golden brown!
|1||(700 g) Package Olivieri® Spinach and Cheese Ravioli|
|3 tbsp||(45 mL) Olive oil, divided|
|.5||Yellow pepper, diced|
|2||Cloves garlic, minced|
|1 tsp||(5 mL) Chili flakes|
|Salt and pepper|
|1||(8 oz/227 g) Bag spinach, chopped|
|1||(600 mL) Container Olivieri® Marinara Sauce|
|1.5 cups||(375 mL) Grated Italian cheese blend, divided|
|1 cup||(250 mL) Freshly grated Parmesan cheese, divided|
|1||(175 g) Package Maple Leaf® Natural Selections® Pepperoni Slices|
PREHEAT oven to 375°F (190°C).
COOK pasta in a large pot of salted boiling water for 3-4 minutes. Drain and toss in 1 tbsp (5 mL) olive oil and set aside.
HEAT remaining oil in a large saucepan. Add onion, pepper, garlic, chili flakes, salt and pepper. Cook for 3-4 minutes or until tender and fragrant. Add spinach and continue to cook, stirring until spinach has wilted. Remove from heat and set aside.
PREPARE an 8” (2 L) square baking dish by spraying lightly with non-stick cooking spray. Spread 1/3 of the sauce over the bottom of the prepared baking dish. Layer 1/2 the ravioli over the sauce followed by 1/2 the spinach mixture, 1/2 the cheese and a second 1/3 of the sauce. Repeat the layers finishing with the remaining 1/3 of sauce.
ARRANGE pepperoni slices neatly in overlapping rows on top. Bake in preheated oven for 25-30 minutes. Let stand 5 minutes before serving.
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