1.5 cups water or broth
12 ounces tomato pasta sauce
1 pound frozen raviolis (spinach)
1 cup shredded mozzarella cheese
1/4 cup freshly grated Parmigiano-Reggiano
1. Add 1.5 cups water
2. Add 1/3 of the raviolis in an even layer
3. Top with pasta sauce and cheese.
4. Repeat the layers two more times, ending with the remaining mozzarella.
5. Top with the Parmesan Cheese
6. Set on STEW for 30 – 40 minutes
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