Dried Tomato Casserole

By tjm01

Ingredients

• 2 (9 oz pkg) refrigerated four cheese or beef ravioli
• 1/2 to one (8 oz jar) oiled packed dried tomatoes, drained & chopped
• 1 1/2 cups shredded cheddar cheese (6 oz)
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup grated parmesan cheese
• 8 eggs, beaten
• 2 1/2 cups milk
• 1-2 Tbsp. snipped fresh basil or Italian flat-leaf parsley

Preparation

Step 1

Grease a 3 quart rectangular or oval baking dish. Place uncooked ravioli evenly in dish. Sprinkle evenly with tomatoes. Top evenly with cheeses, set aside. Whisk eggs and milk together until combined. Pour over layers in dish. Cover, chill overnight. Preheat oven to 350 degrees. Bake, uncovered about 40 minutes or until top is golden and center is set. Let stand 10 minutes before serving. Sprinkle with basil just before serving.