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August 23, 2004
Easy Ravioli Bake
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
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.
Yield: 4 servings
CALORIES 444 (27% from fat); FAT 13.3g (sat 7.8g, mono 3.3g, poly 1.1g); PROTEIN 21.9g; CARB 60.4g; FIBER 8g; CHOL 76mg; IRON 4.5mg; SODIUM 855mg; CALC 361mg
Posted by carcharhinid at August 23, 2004 09:09 PM