Tuesday, May 4, 2010
Fuss-Free Ravioli and Cheese Bake
This is a great, easy recipe! To make it that much better, we shredded fresh parmesean cheese on top that we bought in Holland and paired it with a fresh loaf of bread a friend had brought over that day! So yummy!
What You Need
1 jar (16 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10 oz.) fat-free reduced-sodium beef broth
1/4 cup KRAFT Zesty Italian Dressing
2 pkg. (9 oz. each) refrigerated cheese-filled ravioli (we used frozen ravioli, cooked)
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Heat oven to 375°F. Combine spaghetti sauce, tomatoes, broth and dressing in 13x9-inch baking dish. Add ravioli; toss to coat. Cover with foil.
Bake 50 min. or until ravioli is tender.
Remove foil; stir. Sprinkle with cheese; let stand 5 min. or until melted.
You can also use frozen ravioli - no need to thaw, just use like fresh.
For a delicious flavor twist, stir 1 Tbsp. pesto or 2 Tbsp. chopped fresh basil into the ravioli mixture just before sprinkling with the cheese.