EXPLODING RAVIOLI

1lb. ground chicken or veal
1 medium onion, chopped
1 garlic clove, minced
1 (32 oz) jar marinara sauce
1 cup tomato sauce
1/4 tsp ground black pepper
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
1 cup low-fat ricotta or cottage cheese
2 eggs
8 oz. bow tie pasta, uncooked
1/2 cup grated Parmesan cheese

In a 5-quart Dutch oven, cook ground chicken, onion, and garlic over medium heat, stirring often to break up lumps of meat, until chicken has lost its pink color, about 5 minutes. Drain off excess liquid.

Stir in marinara sauce, tomato sauce, and pepper. Bring to a boil, reduce heat to low, and simmer 10 minutes.

Stir in spinach, cottage cheese and eggs.

Meanwhile, cook pasta just until barely tender-as directed on package. Drain well. Add cooked pasta to sauce and mix well.

Transfer mixture to 2-quart casserole. Sprinkle Parmesan cheese over top.

Bake in 350 degree F oven, uncovered, until bubbling, about 30 minutes. Let stand about 10 minutes before serving.

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