Cheese Ravioli Hot Dish with Spinach & Mozzarella

Ingredients

• 1 bag thawed Chopped Spinach
• 1 cup Diced Onions
• 1 16. oz container ricotta cheese
• 1/2 cup grated Parmesan cheese - divided
• 2 cups shredded mozzarella cheese - divided
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 cube Chopped Basil
• 4 cups divided Tomato Juice
• 2 boxes B’gan Cheese Ravioli

Directions

Preheat oven to 400° F. Spray a 9×13 baking dish with B'gan cooking spray. Set aside.
In a skillet, saute onions in oil until golden. Add spinach and cook until heated through (about 5-8 min) .
Using a clean dish towel, squeeze the liquid out of the spinach very, very well.
Place spinach mixture in a bowl. Add ricotta, 1 cup of the mozzarella, ¼ cup of the Parmesan, egg, basil, salt and garlic powder. Combine well with a fork.
Pour about 1 cup of tomato juice into the prepared pan to cover bottom with a thin layer.
Arrange half of the frozen ravioli in a single layer over the juice. Spread half of the cheese mixture over the ravioli. Top with the remaining tomato juice.
Repeat layers once more, adding remaining ravioli, then remaining cheese mixture. Top with the remaining 1 cup of mozzarella and remaining ¼ cup of Parmesan.
Cover with aluminum foil and bake for 20 minutes. Remove foil and bake, uncovered,
for 20-25 more minutes or until bubbly and hot in center.
Let stand 10 minutes before serving.