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Ravioli with Tomato Basil

Ravioli with Tomato Basil
  • Prep 15 min
  • Total 35 min
  • Servings 6
Enjoy this meatless ravioli pasta dish that’s baked with tomatoes in just 35 minutes!
Updated August 10, 2010

Ingredients

  • 1 package (25 ounces) frozen cheese-filled ravioli
  • 1 can (28 ounces) crushed tomatoes, undrained
  • 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)

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.

  • Meat- or cheese-filled tortellini can be substituted for the ravioli.
  • Use kitchen scissors to easily "chop" the sun-dried tomatoes.

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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