1/2
cup chopped drained oil-packed sun-dried tomatoes
2
tablespoons chopped fresh or 1 tablespoon dried basil leaves
1
cup shredded mozzarella or provolone cheese (4 ounces)
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Steps
1
Heat oven to 400°. Cook and drain ravioli as directed on package.
2
While ravioli is cooking, mix crushed tomatoes, sun-dried tomatoes and basil.
3
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.
4
Bake uncovered about 20 minutes or until hot.
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Meat- or cheese-filled tortellini can be substituted for the ravioli.
Use kitchen scissors to easily "chop" the sun-dried tomatoes.
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Nutrition Facts
Serving Size:1 Serving
Calories
305
Calories from Fat
125
Total Fat
14g
Saturated Fat
6g
Cholesterol
125mg
Sodium
1250mg
Total Carbohydrate
28g
Dietary Fiber
2g
Protein
19g
% Daily Value*:
Iron
14%
14%
Exchanges:
1 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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