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Friday, March 13, 2015

Vegetarian Ravioletti

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • Servings: 2
  • 2 (14 ounce) cans diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ground black pepper
  • 1 teaspoon olive oil
  • 1 large onion, chopped
  • 1 large garlic clove, chopped
  • 3 ounces mushrooms, chopped
  • 3 ounces carrots, thinly sliced
  • 1/2 green pepper, chopped
  • 9 ounces cheese ravioletti (frozen, dried or fresh)
  • 4 ounces mozzarella cheese, coarsely grated
  • 3 ounces low fat cottage cheese
  • 1 ounce parmesan cheese, grated

Recipe

  • 1 combine tomatoes in pot with herbs and simmer while preparing other ingredients.
  • 2 heat oil, saute onion and garlic until onions are limp.
  • 3 preheat over to 350 degrees.
  • 4 add other vegetables, cook until carrots begin to soften (if veggies begin to stick, add a little water). add to tomato sauce.
  • 5 cook ravioletti as directed, drain.
  • 6 arrange ravioletti in shallow pan, top with mozzarella and cottage cheese, spreading evenly over the pasta.
  • 7 top with sauce.
  • 8 sprinkle with parmesan.
  • 9 cook til heated through and cheese is melted.

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