Cheese Ravioli

1 (14 oz) can diced tomatoes with basil, garlic and olive oil
1 (26 oz) jar reduced-fat pasta sauce
2 (9 oz) pkgs reduced-fat cheese ravioli, refrigerated
1 cup water
4 cups fresh spinach, coursely chopped
Reduced-fat Parmesan cheese, grated (optional)

Pour tomatoes and pasta sauce into a large nonstick skillet. Stir to
combine and heat mixture until it begins to bubble. Add 1 cup of
water to the mixture along with the cheese ravioli. Cook, covered
for 5 to 7 minutes. Uncover and cook an additional 5 minutes or
until the ravioli are tender. Gently stir in the spinach and continue
to cook for about 3 minutes. Remove mixture from the heat and
sprinkle with Parmesan cheese.

Serves 4
220 Calories;4g Fat;20mg Chol;35g Carbs;11g Protein;820mg
Sodium;6g
Fiber

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