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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe came from my Aunt. It freezes well and can be adjusted to your taste. Ingredients:
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 |
Directions:
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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