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Roasted Pepper Ravioli Bake

Total Time

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

Makes

8 servings

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, Norridge, Illinois
Roasted Pepper Ravioli Bake Recipe photo by Taste of Home

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

  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.

Nutrition Facts

1 each: 335 calories, 11g fat (5g saturated fat), 44mg cholesterol, 415mg sodium, 44g carbohydrate (10g sugars, 5g fiber), 16g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.

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