Enjoy this meatless ravioli pasta dish that’s baked with tomatoes in just 35 minutes!
package (25 ounces) frozen cheese-filled ravioli
can (28 ounces) crushed tomatoes, undrained
cup chopped drained oil-packed sun-dried tomatoes
tablespoons chopped fresh or 1 tablespoon dried basil leaves
cup shredded mozzarella or provolone cheese (4 ounces)
Heat oven to 400°. Cook and drain ravioli as directed on package.
While ravioli is cooking, mix crushed tomatoes, sun-dried tomatoes and basil.
Pour 1 1/2 cups of the tomato mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches. Top with ravioli. Pour remaining tomato mixture over ravioli. Sprinkle with cheese.
Bake uncovered about 20 minutes or until hot.
Meat- or cheese-filled tortellini can be substituted for the ravioli.
Use kitchen scissors to easily "chop" the sun-dried tomatoes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:1 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.