ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tex-Mex Ravioli Casserole

Prep time 20 mins
Bake time 50 mins
Stand time 5 mins
Yield Makes 6 servings
For an extra pop of flavor, top individual servings with a dollop of sour cream and a sprinkle of chopped pickled jalapeños.

Ingredients

  • 1 (16-ounce) jar mild salsa
  • 1 (10 3/4-ounce) can tomato puree
  • 1/2 teaspoon ground cumin
  • 1 (28-ounce) bag frozen cheese ravioli, unthawed
  • 2 (19-ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro
  • 1 bunch green onions, thinly sliced
  • 2 cups (8 ounces) shredded sharp Cheddar cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese

How to Make It

  1. Combine first 3 ingredients. Pour 1/2 cup sauce mixture on the bottom of a lightly greased 2-quart oval or 11- x 7-inch baking dish. Top evenly with frozen cheese ravioli. Layer with black beans, chopped cilantro, green onions, and remaining sauce mixture; top evenly with shredded Cheddar and Monterey Jack cheeses.

  2. Bake, covered with aluminum foil, at 350° for 45 minutes or until bubbly. Remove foil, and bake 5 more minutes. Let stand 5 minutes.