Rachel Adams
Gooseberry Patch CookBook: Slow Cookers, Casseroles & Skillets
Page: 141

10 oz. frozen chooped spinach, thawed and drained
15 oz. container low fat cottage cheese
1 C. shredded mozzarella cheese, divided
1 C. shredded parmesan cheese, divided
1 egg, beaten
1 tsp. italian seasoning
16 oz. spaghetti sauce, divided
25 oz. pkg. frozen 4-cheese ravioli, divided

Combine spinach, cottage cheese, 1/2 C. mozzarella, 1/2 C. parmesan cheese, egg and seasoning; set aside. Spread half of the sauce in the bottom of a lightly greased 9x9 baking pan. Arrange half of frozen ravioli in a single layer on top of sauce. Top with all of the spinach mixture and remaining ravioli, sauce and mozzarella cheese. Bake, covered, at 400 degrees for 30 min. remove from oven. Sprinkle with remaining parmesan cheese; let stand about 15 min. before serving.

Note: Although this was good it need some more flavor. When I make it again in the spinach mixture I will add some garlic and see how it comes out. You can serve this with bread sticks or garlic bread.