This casserole recipe looks and tastes like lasagna, but requires only a fraction of the prep time. Cheese-filled ravioli and cooked turkey meatballs are ready to layer with the pasta sauce and cheese straight from the package.
Prep Time: 15 mins
1/2 teaspoon black pepper
1 26 ounce jar low-sodium pasta sauce
2 small zucchini (3/4 pound total), trimmed and cut into half moons
2 cups mushrooms, trimmed and quartered (from 10-ounce package)
1/2 teaspoon Italian seasoning
1 12 ounce package fully cooked turkey meatballs, quartered
2 9 ounce packages light four- cheese ravioli (such as Buitoni)
1 8 ounce bag shredded part-skim mozzarella
Heat oven to 375 F. In bowl, stir salt, pepper and sauce. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Ladle 1/2 cup sauce over bottom.
In a large nonstick saute pan, heat oil over medium heat. Add zucchini, mushrooms and Italian seasoning. Cook, stirring, 5 minutes.
Scatter a third of the meatball pieces over sauce on bottom of pan. Top with one package ravioli, 1 cup vegetable mixture, 1 cup of the cheese and second third of the meatball pieces. Top with remaining ravioli, vegetables, meatballs, sauce and cheese. Cover with foil.
Bake at 375 F for 30 minutes. Uncover dish and bake 10 more minutes or until cheese is melted and lightly browned.
Per Serving: cal. (kcal) 450, Fat, total (g) 18, chol. (mg) 77, sat. fat (g) 7, carb. (g) 47, fiber (g) 5, pro. (g) 27, sodium (mg) 927, Percent Daily Values are based on a 2,000 calorie diet