Roasted Pepper Ravioli Bake Recipe

Nutrition Facts

  • One serving:
  • Calories:
  • 335
  • Fat:
  • 11 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 44 mg
  • Sodium:
  • 415 mg
  • Carbohydrate:
  • 44 g
  • Fiber:
  • 5 g
  • Protein:
  • 16 g
  • Diabetic Exchange:
  • 2-1/2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.


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Roasted Pepper Ravioli Bake

Light & Tasty
Try a FREE ISSUE of Healthy Cooking!

I serve this casserole with a green salad and homemade Italian herb bread. The cheesy dish always receives compliments and requests for the recipe. -Carol Poindexter of Norridge, Illinois

SERVINGS: 8

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 25 min. + standing Bake: 30 min.

Ingredients:

  • 2 each medium green, sweet red and yellow peppers
  • 1 package (25 ounces) frozen cheese ravioli
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 cups meatless spaghetti sauce, divided
  • 4 ounces sliced part-skim mozzarella cheese

Directions:

Place peppers on a broiler pan. Broil 4 in. from the heat until skins blister, about 6-8 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
    Meanwhile, cook ravioli according to package directions; drain. Peel off and discard charred skin from peppers. Remove stems and seeds. Finely chop peppers; drain. In a large bowl, combine the peppers, oil, sugar and salt.
    Spread 1-1/2 cups spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with the ravioli, pepper mixture and cheese. Top with remaining spaghetti sauce. Cover and bake at 350° for 15 minutes. Uncover; bake 15-20 minutes longer or until heated through. Yield: 8 servings.


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