Tomato-Basil Ravioli Bake with Parmesan

By á-8559

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

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.