Sometimes, you just want something hearty that’s a little spicy and gooey but very easy to fix and serve because time is short and you’re hungry. This is the perfict dish to whip up.
Total Time: 45 Min.
Prep Time: 15 Min.
Cook Time: 30 Min.
Make the most of refrigerated ravioli with our Baked Ravioli with Tomato Sauce. This Baked Ravioli with Tomato Sauce takes 15 minutes to prep for the oven.
What You Need
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1/2 tsp. dried Italian seasoning
1/2 tsp. garlic powder
1 can (14 oz.) no-salt-added diced tomatoes, undrained
1/2 cup water
2 green onions, finely chopped
1 pkg. (9 oz.) refrigerated cheese ravioli, uncooked
2 Tbsp. KRAFT Grated Parmesan Cheese
Let’s Make It
1 – Heat oven to 400ºF.
2 – Mix cream cheese spread, milk and seasonings in medium bowl until blended. Add next 3 ingredients; mix well. Add ravioli; stir gently to evenly coat.
3 – Spoon into 8-inch square baking dish sprayed with cooking spray; cover.
4 – Bake 30 min., uncovering and sprinkling with Parmesan for the last 5 min.
Tip 1 – For Easy Cleanup: Baking the filled baking dish on a rimmed baking sheet (placed on the oven rack) catches any sauce that might bubble over the sides of dish as the casserole bakes.
Tip 2 – Note: For best results, use medium-size square ravioli.
Tip 3 – Variation: Prepare using your favorite refrigerated ravioli, such as meat or spinach.
Tip 4 – How to Prevent Foil from Sticking to Top of Baked Casserole
Spray the foil with cooking spray to help prevent it from sticking to the cheese on top of the baked casserole.
My Tip: I don’t do tomatoes. Tomato sauce? Yeah, but nothing with seeds or skin. Anyway, I’ll be using a large can of tomato sauce when I make this.
For those of you who grow veggie gardens, I bet you could use some fresh tomatoes, as long as you add some water to them. Just a thought. Anyway, you know the drill. Just CLICK ON OVER to My Food and Family for all the details. This recipe is one that several heroines have swiped but the first was Lainey Walker. Between feeding her little brothers, trying to finish her business degree with hopes of a CPA and dancing at Chasin’ Tail, this was a great solution. The twins ate it up, her mother and older brother–both total jerks–didn’t complain, and once she hooked up with Hollywood Hilton, the Wolf is always happy to indulge. If you’d like to read how they hooked up, grab NIGHT MOVES from the Nightriders MC series. Just click on a pic with the cover, or the title. You can also go to BOOKS2READ to see all the on-line bookstores where it’s available. What about y’all? Is Italian a year-round staple or mainly for the colder months?
Sounds yummy. And the book is awesome! (Awesome is my word today, what can I say? You’ll understand that after you read my blog.)
I do Italian whenever. Is it supposed to be a cold-weather thing? Then again, I also make chili in the middle of summer, so I’m pretty clueless.
LOL I’m not sure. I tend to reserve things like chili, spaghetti, and beef stew for the colder months and go lighter, “cooler” dishes when it gets hot–say chicken pasta salad instead of spaghetti or a ziti dish. Dining out though? If there’s a good Italian restaurant around, it’s always fair game. I’m headed to your blog!