This recipe has so much flavor, I really enjoy it. You can use any type of ravioli that you want (chicken, cheese, spinach, etc.). I used a “florentine” ravioli from Wegmans which is a combination of ricotta cheese, spinach and garlic. It’s nice because it has great flavor and it cuts the saturated fat down a little since there is more then just cheese inside. To make this recipe healthier, you can swap out the suggested mozzarella cheese topping and instead sprinkle with grated parmesan like I did. I hope you like it!
Easy Ravioli Bake– very slightly adapted from Cooking Light
2 (9 oz) packages refrigerated or frozen ravioli’s of your choice
1 cup white onion, chopped
1 green bell pepper, chopped
1/2 tsp. dried oregano
4 garlic cloves, minced
6 tablespoons tomato paste
1/4 cup dry white wine (or water if not on hand)
3/4 tsp. salt
1/2 tsp. dried basil
1/4 tsp. crushed red pepper
1/8 tsp. black pepper
4 (14.5-oz) cans no salt added diced tomatoes (I only used 3 cans due to the size of my pan and it turned out to be plenty)
1/2 cup (2 oz.) shredded part skim mozzarella cheese Sprinkle of grated Parmesan or Romano cheese
- Cook pasta according to package directions, omitting salt and fat. Drain well.
- Preheat oven to 400 F.
- Heat a large non-stick pan or dutch oven over medium-high heat. Coat pan with cooking spray (I added a little bit of extra-virgin olive oil). Add onion, bell pepper, oregano, and garlic. Saute 5 minutes or until vegetables are tender. Add tomato paste and next 6 ingredients, stirring well to combine, bring to a boil. Reduce heat, and simmer 20 minutes, stirring frequently. Remove from heat. Add pasta to tomato mixture, tossing well to combine. Spoon pasta mixture into a 13×9 glass baking dish
and sprinkle evenly with mozzarella cheese.
- Bake at 400F for 25-30 minutes. Top with a generous sprinkling of grated Parmesan cheese.