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.