| Fast Prep

stovetop ravioli lasagna

start to finish: 25 minutes | MAKES: 4 servings (1½ cups each)

• 1 egg, lightly beaten
• ½ of a 15-oz. carton fat-free ricotta cheese
• 2 Tbsp. grated Romano or Parmesan cheese
• 2 cups low-sodium tomato pasta sauce with basil
• ¾ cup water
• 2 8- to 9-oz. pkg. refrigerated ravioli or agnolotti
• 2 cups chopped fresh kale
• Crushed red pepper (optional)

1. In a medium bowl combine egg, ricotta cheese, and Romano cheese.

2. In a 3-qt. pot combine pasta sauce and the water. Bring to boiling. Stir in ravioli and kale. Return to boiling; reduce heat. Spoon ricotta mixture into large mounds on top of ravioli mixture.

3. Simmer, covered, about 10 minutes or until ricotta mixture is set and ravioli is tender but still firm. If desired, sprinkle with crushed red pepper.

PER SERVING: 416 cal., 16 g fat (7 g sat. fat), 118 mg chol., 975 mg sodium, 45 g carb., 4 g fiber, 9 g sugars, 26 g pro.