Easy Ravioli Bake

This recipe pairs the convenience of store-bought pasta with a quick, easy homemade sauce. Chop tomatoes right in the can, snipping them with kitchen scissors. We enjoyed chicken ravioli in this dish, though any variety will work.

Yield: 4 servings

Ingredients

• 2  (9-ounce) packages refrigerated chicken ravioli (such as Monterey Pasta Company)
• Cooking spray
• 1  cup  chopped onion
• 1/2  cup  chopped green bell pepper
• 1/2  teaspoon  dried oregano
• 4  garlic cloves, minced
• 1/4  cup  dry white wine
• 1/2  teaspoon  dried basil
• 3/4  teaspoon  salt
• 1/4  teaspoon  crushed red pepper
• 1/8  teaspoon  black pepper
• 4  (14.5-ounce) cans no salt-added whole tomatoes, undrained and chopped
• 6  tablespoons  tomato paste
• 1/2  cup  (2 ounces) shredded part-skim mozzarella cheese

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain well.

Preheat oven to 400°.

Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion, bell pepper, oregano, and garlic; sauté 5 minutes or until vegetables are tender. Add wine and next 6 ingredients (wine through tomato paste), stirring well to combine; bring to a boil. Reduce heat, and simmer 20 minutes, stirring often. Remove from heat. Add pasta to tomato mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray, and sprinkle evenly with cheese. Bake at 400° for 30 minutes or until the cheese melts and begins to brown.

Nutritional Information

Calories:

444 (27% from fat)

Fat:

13.3g (sat 7.8g,mono 3.3g,poly 1.1g)

Protein:

21.9g

Carbohydrate:

60.4g

Fiber:

8g

Cholesterol:

76mg

Iron:

4.5mg

Sodium:

855mg

Calcium:

361mg