Tomato-Basil Ravioli Bake with Parmesan

By sheilaolim

Kraft Kitchens Tips
Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit.
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.
Variation
Prepare using your favorite refrigerated ravioli, such as meat or spinach.

Ingredients

• 2 tubs (10 oz. each) PHILADELPHIA Italian Herb Cooking Creme
• 1 can (28 oz.) no-salt-added diced tomatoes, undrained
• 1 cup water
• 1/2 cup finely chopped red peppers
• 4 green onions, finely chopped
• 2 pkg. (9 oz. each) refrigerated cheese ravioli
• 1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
• 1/4 cup KRAFT Grated Parmesan cheese.

Details

Preparation time 15mins
Cooking time 60mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 400ºF.

COMBINE first 5 ingredients; spread 1 cup onto bottom of 13x9-inch baking dish sprayed with cooking spray.

COVER with layers of 1/3 of the pasta, 1 cup of the remaining sauce and 1/4 cup shredded cheese; repeat layers twice. Top with remaining sauce and shredded cheese; cover. Place on rimmed baking sheet.

BAKE 1 hour, uncovering and sprinkling with Parmesan for the last 5 min. Let stand 10 min. before serving.