Baked Beef And Ravioli

1. Heat oven to 350.

2. Cook ravioli to desired doneness as directed on pkg., drain.

3. meanwhile, brown beef, drain.

4. Stir in spaghetti sauce and spinach.

5. Spoon and spread half of beef mixture into greased 8 inch square baking dish.

6. Arrange ravioli over beef layer.

7. Spoon and spread remaining beef mixture over ravioli.

8. Cover with foil.

9. Bake at 350 for 20 minutes.

10. Uncover baking dish and sprinkle with cheese.

11. Bake, uncovered and additional 5 minutes or until its bubbly and cheese has melted.

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Nutrient	Quantity
Total fats	78.4364 g
Protein	117.8977 g
Carbohydrates	100.804 g
Energy	1562.534 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3626 g
Water	776.8229 g
Calcium, Ca	759.8511 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0045 g
Fiber, total dietary	14.322 g
Fatty acids, total saturated 22:0	0.0136 g
Niacin	23.8351 mg
Fatty acids, total saturated 18:4	0.0091 g
Vitamin A, RAE	742.5 g
Fatty acids, total trans-polyenoic	0.6169 g
Riboflavin	0.838 mg
Fatty acids, total polyunsaturated 15:0	0.3538 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3221 g
Fatty acids, total saturated 20:1	0.11 g
Sodium, Na	1636.5232 mg
Fatty acids, total saturated 16:1 undifferentiated	1.574 g
Total lipid (fat)	78.4364 g
Manganese, Mn	0.6559 mg
Fatty acids, total saturated 16:0	12.4707 g
Fatty acids, total saturated 8:0	0.0045 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.821 g
Choline, total	305.7216 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.4944 g
Fatty acids, total polyunsaturated 18:1 t	2.7896 g
Sugars, total	17.352 g
Fatty acids, total saturated 10:0	0.0227 g
Fatty acids, total saturated 18:0	8.9856 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	1.9362 mg
Selenium, Se	65.6102 g
Ash	16.1224 g
Fatty acids, total saturated 18:1 undifferentiated	19.8233 g
Pantothenic acid	2.8797 mg
Copper, Cu	0.3983 mg
Betaine	36.2874 mg
Fatty acids, total trans-polyenoic 15:1	0.0091 g
Thiamin	0.3243 mg
Iron, Fe	15.1325 mg
Carbohydrate, by difference	100.804 g
Phosphorus, P	855.0676 mg
Folate, total	270.5356 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0045 g
Fatty acids, total saturated 22:1 undifferentiated	0.1305 g
Cholesterol	358.3476 mg
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0045 g
Fatty acids, total saturated 18:2 undifferentiated	1.9773 g
Fatty acids, total saturated 14:0	1.5649 g
Zinc, Zn	20.8935 mg
Fatty acids, total saturated 12:0	0.0408 g
Fatty acids, total polyunsaturated	5.3906 g
Fatty acids, total saturated 14:1	0.3357 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.6169 g
Vitamin A, IU	14850 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0726 g
Folate, DFE	265.7156 g
Vitamin C, total ascorbic acid	195 mg
Fatty acids, total polyunsaturated 18:1 c	17.0007 g
Fatty acids, total saturated 20:0	0.0862 g
Vitamin B-12	8.9358 g
Vitamin K (phylloquinone)	4.9895 g
Fatty acids, total saturated	32.8977 g
Fatty acids, total monounsaturated	29.2095 g
Folate, food	265.7156 g
Fatty acids, total polyunsaturated 17:0	0.6668 g
Vitamin E (alpha-tocopherol)	1.5876 mg
Fatty acids, total trans	3.8885 g
Fatty acids, total trans-monoenoic	2.7896 g
Magnesium, Mg	102.6827 mg
Potassium, K	2702.5635 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	1 cup	0	0	0
Spinach	1	33	5.85	0.45
beef	1 lb	898.114	0	57.7424
spaghetti sauce	1 jar	0	0	0
cheese ravioli	1 package	631.42	94.954	20.244