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Roasted Pepper Ravioli Bake Recipe

Roasted Pepper Ravioli Bake Recipe photo by Taste of Home

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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

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Roasted Pepper Ravioli Bake Recipe

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

Yield: 8 Servings

35 30 65

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 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.

Nutritional Analysis: 1 serving equals 335 calories, 11 g fat (5 g saturated fat), 44 mg cholesterol, 415 mg sodium, 44 g carbohydrate, 5 g fiber, 16 g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.

Originally published as Roasted Pepper Ravioli Bake in Light & Tasty August/September 2005, p35

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Roasted Pepper Ravioli Bake

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Reviewed on Feb. 10, 2013 by stefgraves29

This was excellent!! I didn't use as many peppers as the recipe called for and just cut them bite-sized. Even my picky eaters went back for more!!

Reviewed on May. 04, 2010 by jackie.baker

I make this quite often. My husband and I are on Weight Watchers and this recipe works well. I have also used jars roasted peppers and it tastes the same.

Reviewed on Apr. 20, 2010 by lpeters86

The recipe was very bland and broiling the peppers was very time consuming. It lacked any flavor besides the spaghetti sauce. Nothing special and will not make again.

Reviewed on Dec. 08, 2009 by Zoey Phoenix

Though this recipe is somewhat time-consuming, it is well worth the work. To save money, I cut the amount of peppers to one each (they were large peppers thankfully). I also eliminated the oil, sugar and salt. And used a 26 oz can of Del Monte Garlic & Herb Chunky spaghetti sauce. I will definitely cook this recipe again.