Low Sodium Baked Ravioli

• Heat oven to 350°F. Spray a 3-quart baking dish with nonstick cooking spray and set aside. Bring a large pot of water to a boil (for ravioli).

Make the Meat Sauce:

• Brown ground beef in a large nonstick skillet over medium-high heat, about 5 minutes. Remove from heat and stir in 1 cup of the marinara sauce, half the basil and half the parsley.

Cook the Ravioli:

• Meanwhile, cook the ravioli in boiling water 5 minutes. Drain and return to pot. Stir in remaining sauce, basil, and parsley.

Put the Casserole Together:

• Spread half the ravioli mixture into prepared baking dish. Top with meat sauce and half of the mozzarella. Add remaining ravioli mixture in even layer and top with remaining half of mozzarella and parmesan.
• Bake in preheated oven for 20 minutes, or until cheese is golden brown. Remove from oven and let sit for 5 minutes. Garnish with basil if desired.

Individual Freezer Meals:

• Recipe works well as perfectly portioned freezer meals. Just make sure your containers are oven and freezer safe.

  Spray six 2-cup glass baking and freezer safe dishes with nonstick cooking spray. Prepare Meat Sauce and Cook Ravioli as directed above. Assemble each glass baking dish as directed above (Put the Casserole Together), dividing ravioli, meat sauce, and cheeses evenly between the six containers. Seal and label the containers. Freeze for up to 3 months.

  To reheat: Remove from freezer, remove container lid, and tent with foil. Place in cold oven. Turn oven on and set temperature to 350°F. Bake for 20 minutes. Remove foil and bake 10 minutes more, or until cheese is browned.