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Roasted Pepper Ravioli Bake Recipe
Roasted Pepper Ravioli Bake Recipe photo by Taste of Home

Roasted Pepper Ravioli Bake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. + standing Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + standing Bake: 30 min.
MAKES: 8 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Cover and bake at 350° for 15 minutes. Uncover; bake 15-20 minutes longer or until heated through. Yield: 8 servings.
Originally published as Roasted Pepper Ravioli Bake in Light & Tasty August/September 2005, p35

Nutritional Facts

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.

Reviews for Roasted Pepper Ravioli Bake

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jun. 28, 2014

"We did not like this. Not much flavor. We felt like it wS just bland. I will not make again,"

MY REVIEW
Reviewed Feb. 13, 2014

"Tasty. I also used jar roasted peppers but you have to use a lot. I used ravioli with spinach too. The dish seemed a little dry and will add more sauce next time. I will also cook up some Italian turkey sausage in spaghetti sauce and this should fix the need for extra sauce tonight. This would probably be a nice dish for a crowd."

MY REVIEW
Reviewed Feb. 12, 2014

"This was AH-MAZING!!! I don't even really like peppers, but this was fantastic! So much flavor in every bite! The only downside was peeling the peppers, so I only peeled off the charred and very blistered areas to save time, and that seemed to work just fine. Loved this!"

MY REVIEW
Reviewed Feb. 6, 2014

"Tarsty easy and quick"

MY REVIEW
Reviewed Feb. 10, 2013

"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!!"

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