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Roasted Pepper Ravioli Bake

 Roasted Pepper Ravioli Bake
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
8 ServingsPrep: 25 min. + standing Bake: 30 min.


  • 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


  • 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.

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Roasted Pepper Ravioli Bake (continued)

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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.