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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
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
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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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.
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