Wednesday, November 18, 2009

Weeknight Ravioli Bake

I found this recipe in the latest edition of the Kraft's Food and Family magazine and is it good!

Weeknight Ravioli Bake
1 jar (26 oz) spaghetti sauce
1 can (14 oz) diced tomatoes, undrained
1/2 c water
2 pkgs. (1 pound each) frozen cheese ravioli
1 pkg. (7 oz) mozzarella or Italian blend shredded cheese
2 T grated Parmesan cheese

Heat oven to 400*.

Mix spaghetti sauce, tomatoes and water; spoon 1 cup on to bottom of a 13 x 9 baking dish.

Layer half ravioli and 1 cup shredded cheese over sauce mixture. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese; cover with aluminum foil.

Bake 30 minutes; uncover. Bake 15 minutes or until ravioli is tender and heated through. Sprinkle with Parmesan cheese. Let stand 10 minutes before serving.

I had to bake it about 10 minutes longer than what the recipe stated to get the ravioli as tender as we like it. This was a HUGE success with my family and is being added to our

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