ITALIAN RAVIOLI BAKE
Yield Portion Size
| 1 (#10) can | |
| 36 oz | |
| 1-1/2 lbs |
Shredded mozzarella cheese
|
| 24 |
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 388 mg | 39% |
| Carbohydrate | 40 g | 13% |
| Cholesterol | 28 mg | 9% |
| Total Fat | 15 g | 23% |
| Iron | 2 mg | 13% |
| Potassium | 24 mg | 0% |
| Calories | 367 kcal | 18% |
| Sodium | 1065 mg | 44% |
| Protein | 18 g | 36% |
| Polyunsaturated Fat | 0 g | 1% |
| Saturated Fat | 6 g | 32% |
| Sugars | 10 g | 1% |
| Dietary Fiber | 5 g | 20% |
| Vitamin C | 2 mg | 3% |
| Vitamin A | 487 iu | 10% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Spray 12x20x2-inch pan with PAM® High Yield Canola Cooking Spray. Dispense Chef Boyardee® Beef Ravioli and top with Angela Mia® Spaghetti Sauce. Bake at 350°F for 30 minutes. Top with mozzarella cheese and place in warmer to melt.
-
Step 2
Recipe yields 24 servings (4 pies) which equals 1 bread and 1 m/ma. Serve along with a The MAX Mozzarella MaxStix® and the meal will equal 2 breads, 2 m/ma and 1/4 cup vegetable.
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