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.
2 (9-ounce) packages refrigerated chicken ravioli (such as Monterey Pasta Company)
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
How to Make It
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.
Good thing I read the reviews before making this! I made the following changes, and it turned out very well:
1) baked in a 10-in square, 3-1/2 in deep casserole dish: perfect. 8"??? what were they thinking?
2) used 3 cans already diced tomatoes. Just the right amount, and no chopping!
3) Omitted green pepper due to personal taste
4) Doubled the amount of dried basil
5) Increased mozzarella to 3 oz instead of 2 oz due to greater surface area.
This does indeed serve more than 4--at least 6.
Very tasty + easy! Great for potlucks!