Recipe

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• 300 ml alfredo sauce
• 1 (350 ml) package spinach ravioli, -uncooked
• 1 cup sliced mushrooms
• 2 tbsp dry garlic flakes
• 160 g lite mozzarella cheese, grated
• 1/4 cup parmesan cheese, grated
• 1/2 cup chili sauce or 1/2 cup ketchup
• 3/4 tsp chili flakes (optional)
• salt & pepper

• 1 Lightly grease a 9 x 9 x 3-inch oven proof dish.
• 2 Preheat oven to 350°F.
• 3 Pour enough Alfredo sauce to cover the bottom bottom of the casserole (approx 1/2 ).
• 4 Top with a single layer of ravioli, a third of the mushrooms and 1/3 of the mozzarella.
• 5 Sprinkle with 1/3 of the chili flakes and 1/3 garlic, season with salt & pepper.
• 6 Repeat layers saving 1/3 of the mozzarella & the parmesan.
• 7 On the last layer pour in the chili sauce spreading it evenly over the top.
• 8 Cover the casserole with foil; bake for 45 minutes, remove foil.
• 9 Top with remaining mozzarella & the parmesan, continue to bake uncovered for approx 15 minutes or until the top is beautifully browned.
• 10 Rest 10 minutes and serve.