It was kind of chilly over the weekend, so instead of grilling out, I wanted to make some kind of pasta dish. I went to Cooking Light and searched for pasta dishes. As I scrolled down the page, this recipe for Baked Ravioli shouted my name, I had to make it!
2 (9-ounce) packages refrigerated chicken ravioli (such as Monterey Pasta Company)
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
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.
444 (27% from fat)
13.3g (sat 7.8g,mono 3.3g,poly 1.1g)
*Some very important tips!! The sauce made a TON, way more than I could fit in the casserole dish. You can reserve some on the side if people want more sauce.
Also, I baked it for only 20 minutes, not 30 and the cheese on top was pretty brown. So, keep checking to make sure its not overcooked on top.
And, place a cookie sheet under the casserole dish, mine started to ooze over the sides!