Easy Ravioli Bake

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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 444
  • Calories from fat: 27%
  • Fat: 13.3g
  • Saturated fat: 7.8g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 21.9g
  • Carbohydrate: 60.4g
  • Fiber: 8g
  • Cholesterol: 76mg
  • Iron: 4.5mg
  • Sodium: 855mg
  • Calcium: 361mg

Ingredients

  • 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

Preparation

  1. Cook pasta according to package directions, omitting salt and fat. Drain well.
  2. Preheat oven to 400°.
  3. 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.
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