Ciao down ravioli casserole

 
                        Ciao Down Ravioli Casserole
 
 Recipe By     : FOODWINE (Listserv@CMUVM.CSV.CMICH.EDU)
 Serving Size  : 4    Preparation Time :0:20
 Categories    : Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      10 oz pkg     frozen  chopped spinach
    1      tablespoon    butter
      1/2  cup           fresh mushrooms -- sliced
    1      14 1/2oz can  diced tomatoes with herbs
    1      8 oz. can     tomato sauce
      1/4  cup           dry red wine
      1/2  teaspoon      pepper
      1/4  teaspoon      fennel seed -- crushed
    1      9 oz. pkg.    refrigerated/frozen ravioli
      1/4  cup           Parmesan cheese -- finely shredded
 
 Thaw and drain spinach.  Press out excess liquid.  In a large skillet melt
 butter.  Add mushrooms and cook about 5 minutes or until tender, stirring
 often.  Add the undrained tomatoes,  tomato sauce, wine, pepper and fennel.
  Bring to boiling; reduce heat and cover.  Simmer over low for 5 minutes.
 
 Meanwhile, cook ravioli according to package directions.  Gently toss ravioli
 with tomato mixture and spinach.  Transfer to an ungreased 1 1/2 qt.
 casserole.  Top with cheese.  Bake, uncovered in a 350 oven for 20 minutes or
 until heated through.  Makes 4 main dish servings.
 
 Make ahead:  Follow above directions for assembly of casserole.  Cover and
 refrigerate, unbaked, for up to 24 hours.  Bake at 350 for 40 minutes or
 until heated through.
 
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