Creamy Ravioli Florentine

1. Cook pasta according to directions, during last minute of cooking add spinach to pasta; drain.

2. Position oven rack so that top of 8-cup baking dish is about 2" from heat source.

3. Preheat broiler.

4. In a pot over med heat combine sauce and 1 cup cheese and stir until melted.

5. In a bowl combine tomatoes, pasta, spinach and the sauce; toss to coat.

6. Transfer to baking dish and sprinkle with remaining cheese.

7. Broil until cheese is lightly browned.

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Nutrient	Quantity
Total fats	40.488 g
Protein	53.02 g
Carbohydrates	189.908 g
Energy	1262.84 kCal
Water	668.052 g
Calcium, Ca	780.84 mg
Fiber, total dietary	20.244 g
Niacin	1.928 mg
Sodium, Na	2593.16 mg
Total lipid (fat)	40.488 g
Sugars, total	34.704 g
Vitamin B-6	0.1928 mg
Ash	12.532 g
Iron, Fe	7.712 mg
Carbohydrate, by difference	189.908 g
Phosphorus, P	38.56 mg
Folate, total	9.64 g
Cholesterol	154.24 mg
Fatty acids, total polyunsaturated	5.784 g
Fatty acids, total saturated	17.352 g
Fatty acids, total monounsaturated	14.46 g
Fatty acids, total trans	0.964 g
Potassium, K	1436.36 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Spinach	1 package	0	0	0
italian tomato	1 can	0	0	0
alfredo sauce	1 jar	0	0	0
cheese ravioli	2 packages	1262.84	189.908	40.488
jarlsberg cheese	1.5 cups	0	0	0