Cheesy Ravioli Lean and Green

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Yields: 1 serving (1 lean, 3 greens, 3 condiments)


2.5 oz cooked ground beef (1/2 lean)
2 oz reduced fat provolone cheese- this was 3 per-cut slices when I measured (1/2 lean)
1/2 cup of zucchini noodles (1 green)
1/2 cup of Rao’s Marinara Sauce (2 greens)
2 TBSP reduced fat Parmesan cheese (1 condiment)
1/2 tsp garlic powder (1 condiment)
1/2 tsp onion powder (1 condiment)


In a skillet cook ground beef, breaking it apart. Once cooked, drain the fat and return to skillet. Add 1/4 cup of Rao’s Marinara, garlic powder and onion powder. Stir.

Cool zucchini noodles, drain and set aside.

Preheat oven to 350°, take a baking sheet and line with parchment paper- spray with cooking spray. Place cheese on parchment paper. Once oven is preheated, place baking sheet in the oven on the top rack for 3-5 minutes. Make sure to watch- you want the cheese to bubble, but not burn. Remove baking sheet from oven and let sit for a couple minutes. Add beef mixture to one half of each slice of cheese. Use a spatula to carefully slide under the cheese and fold in half.
Do this to all your cheese slices. (You might have extra meat- that’s okay, save for later)

Set oven to broil and pop that baking sheet back in for 2-5 minutes- watching it to make sure it browns nicely but doesn’t burn.

Once done, take out, let cool for 5 minutes. Plate your zucchini noodles, add raviolis and any extra meat sauce you have left. Top with remaining 1/4 cup of Rao’s (I warmed this up in the microwave) and Parmesan cheese.

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