Prep Time: 15 to 20 minutes
Standing Time: 8 hours or overnight, plus 10 minutes
Baking Time: 40 minutes
1 3/4 9 oz. pkgs. reduced fat cheese ravioli (look for them in the dairy case)
half an 8 oz. jar sun dried tomatoes in oil, drained and chopped
1 cup fat free cheddar cheese, shredded
1 cup fat free mozzarella cheese, shredded
2 cups egg substitute
2 1/2 cups fat free milk
1 to 2 Tbsp. fresh basil, snipped, or 1 to 2 tsp. dried basil
Grease a 3 qt. baking dish. Place uncooked ravioli evenly in bottom.
Sprinkle ravioli with tomatoes. Top evenly with cheeses. Set aside.
In a mixing bowl, whisk egg substitute and milk until well combined. Pour over layers in casserole dish.
Cover and chill for 8 hours or overnight.
Bake uncovered, at 350 degrees for 40 minutes, until center is set and knife inserted in center comes out clean.
Let stand 10 minutes before serving. Just before serving, sprinkle with basil.
- Exchange List Values
- Very Lean Meat 2.0
- Starch 1.5
- Calories 181 (Calories from Fat 26)
- Total Fat 3 gm (Saturated Fat 1.4 gm
- Trans Fat 0.0 gm
- Polyunsat Fat 0.3 gm
- Monounsat Fat 1.2 gm
- Cholesterol 16mg)
- Sodium 467 mg Total Carbohydrate 21 gm
- Dietary Fiber 1 gm
- Sugars 6 gm
- Protein 17gm