Easy Ravioli Bake

Easy Ravioli Bake Recipe
Karry Hosford
This recipe pairs the convenience of store-bought pasta with a quick, easy homemade sauce. Chop tomatoes right in the can, snipping them with kitchen scissors. We enjoyed chicken ravioli in this dish, though any variety will work.

Good, solid recipe


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 444
Caloriesfromfat 27 %
Fat 13.3 g
Satfat 7.8 g
Monofat 3.3 g
Polyfat 1.1 g
Protein 21.9 g
Carbohydrate 60.4 g
Fiber 8 g
Cholesterol 76 mg
Iron 4.5 mg
Sodium 855 mg
Calcium 361 mg


2 (9-ounce) packages refrigerated chicken ravioli (such as Monterey Pasta Company)
Cooking spray
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon dried oregano
4 garlic cloves, minced
1/4 cup dry white wine
1/2 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/8 teaspoon black pepper
4 (14.5-ounce) cans no salt-added whole tomatoes, undrained and chopped
6 tablespoons tomato paste
1/2 cup (2 ounces) shredded part-skim mozzarella cheese


Cook pasta according to package directions, omitting salt and fat. Drain well.

Preheat oven to 400°.

Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion, bell pepper, oregano, and garlic; sauté 5 minutes or until vegetables are tender. Add wine and next 6 ingredients (wine through tomato paste), stirring well to combine; bring to a boil. Reduce heat, and simmer 20 minutes, stirring often. Remove from heat. Add pasta to tomato mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray, and sprinkle evenly with cheese. Bake at 400° for 30 minutes or until the cheese melts and begins to brown.


Karen Levin,

March 2004
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