Tomato-Basil Ravioli Bake with Parmesan

Tomato-Basil Ravioli Bake with Parmesan

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tubs (10 oz. each) PHILADELPHIA Italian Herb Cooking Creme

  • 1

    can (28 oz.) no-salt-added diced tomatoes, undrained

  • 1

    cup water

  • ½

    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

  • ¼

    cup KRAFT Grated Parmesan Cheese


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.


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