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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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5 points for Weight Watchers. Sorry, this recipe isn't core. Ingredients:
1 (9 ounce) package reduced-fat ravioli |
2 cups cauliflower florets, chopped |
2 teaspoons olive oil |
2 garlic cloves, mince |
28 ounces petite diced tomatoes with juice |
1/2 teaspoon italian seasoning |
1 cup fat free mozzarella cheese |
2 tablespoons parmesan cheese, grated |
Directions:
1. Preheat oven to 400°F.
2. Spray a 1-quart baking dish with cooking spray.
3. Bring a large pan of water to a boil.
4. Add the ravioli and cauliflower.
5. Boil until the ravioli float to the top, about 2 minutes.
6. Meanwhile, heat oil in a nonstick skillet over medium heat.
7. Add garlic and saute 30 seconds.
8. Add tomatoes and seasoning.
9. Bring to a boil.
10. Reduce heat and simmer, covered, 5 minutes.
11. Add pasta and cauliflower; toss to coat.
12. Transfer to the baking dish.
13. Sprinkle with the cheeses.
14. Bake until bubbly, about 20 minutes.
15. Let stand 5 minutes before serving.
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