Tomato-Basil Ravioli Bake with Parmesan
By á-8559
Rate this recipe
4.4/5
(18 Votes)
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.
You'll also love
- Simple Pumpkin Muffins 4.4/5 (18 Votes)
- Banana Macadamia Nut Bread 4.4/5 (18 Votes)
- Frito Corn Salad 4.4/5 (18 Votes)
- Chow Mein Noodle Easter Nests 4.3/5 (19 Votes)
- Macaroni Salad with Ham, Peas and... 4.1/5 (23 Votes)
- Fuss Free Ravioli and Cheese Bake 4.4/5 (14 Votes)
- Tomato, Stone Fruit & Fresh... 4.4/5 (17 Votes)
- Tomato Mozzarella Pesto Pasta Salad 4.1/5 (26 Votes)
Review this recipe