Emily Bites · by Emily Bites
Ravio-sagne
NUTRITION · PER SERVING60M COOK
CAL 16%·PRO 30%
CARBS 44G53% OF CAL
3G FIBER34G OTHER7G TOTAL SUGAR
FAT 11G31% OF CAL
6G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layered ravioli baked with marinara, mozzarella, and cheese. A quick take on lasagna with minimal prep. Weeknight dinner.
mainitaliancasserolepasta🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Emily Bites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups marinara sauce
- 25 oz package of frozen rectangle cheese ravioli (I used Rosetto)
- 1 ½ cups reduced fat shredded mozzarella cheese (I used 2%)
- Oregano to taste
At a glance
PER SERVING · TIME 60M
CAL 16%·PRO 30%
CARBS 44G53% OF CAL
3G FIBER34G OTHER7G TOTAL SUGAR
FAT 11G31% OF CAL
6G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 764mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 318mg
- Calcium
- 278mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 764MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.