Better Baked Ravioli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp. canola or veg. oil1 medium onion, chopped1 bell pepper, cut into strips3 garlic cloves, mincedkosher salt and black pepper to taste1.5 tsp. dried thyme1.5 tsp. dried oregano1 tsp. cayenne pepper1 can (28 oz) whole tomatoes1 can (28 oz) crushed tomatoes2 pounds ravioli1.5 cups low-fat shredded mozzarella cheese1/2 cup grated parmesan
makes 4-6 servings
preheat oven to 425. Heat the oil in a large saucepan over medium heat. Add the onion, bell pepper, and garlic, and season with salt and pepper; cook, stirring occasionally until softened, about 5 minutes. Add the thyme, oregano, cayenne, and tomatoes. Bring to a boil, reduce heat, and continue to simmer until sauce is thickened and reduces, about 20 minutes.
Meanwhile, cook the ravioli in a large pot of boiling salted water just until they float to the top (the pasta will continue to cook in the oven). Drain and reserve.
Toss the sauce with the pasta and pour into a deep oven-safe dish. Sprinkle with the cheeses and bake until cheese is bubbly and golden, about 20 miuntes.
Number of Servings: 6
Recipe submitted by SparkPeople user EMILYPINK2.
preheat oven to 425. Heat the oil in a large saucepan over medium heat. Add the onion, bell pepper, and garlic, and season with salt and pepper; cook, stirring occasionally until softened, about 5 minutes. Add the thyme, oregano, cayenne, and tomatoes. Bring to a boil, reduce heat, and continue to simmer until sauce is thickened and reduces, about 20 minutes.
Meanwhile, cook the ravioli in a large pot of boiling salted water just until they float to the top (the pasta will continue to cook in the oven). Drain and reserve.
Toss the sauce with the pasta and pour into a deep oven-safe dish. Sprinkle with the cheeses and bake until cheese is bubbly and golden, about 20 miuntes.
Number of Servings: 6
Recipe submitted by SparkPeople user EMILYPINK2.
Nutritional Info Amount Per Serving
- Calories: 376.2
- Total Fat: 20.6 g
- Cholesterol: 54.9 mg
- Sodium: 796.7 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 3.0 g
- Protein: 18.2 g
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