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Prep 5min
Total1hr15min
Servings6
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Ingredients
1
jar (26 to 28 oz) tomato pasta sauce
1
can (10 3/4 oz) condensed Cheddar cheese soup
1
bag (25 oz) frozen Italian sausage-filled ravioli
1 1/2
cups frozen bell pepper and onion stir-fry
1 1/2
cups shredded mozzarella cheese (6 oz)
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Steps
1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In sprayed dish, combine pasta sauce and soup; mix well.
2
Add frozen ravioli, and bell pepper and onion stir-fry; stir to coat. Cover with foil.
3
Bake 1 hour. Uncover baking dish; sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until casserole is bubbly and cheese is melted.
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You can use 3/4 cup each coarsely chopped bell pepper and onion in place of the frozen bell pepper and onion stir-fry mixture. Use one color of bell pepper, or a combination of colorful peppers to equal the 3/4 cup.
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