Wednesday, 20 April 2011

FUSS-FREE RAVIOLI & CHEESE BAKE

I love a good fuss-free recipe for dinner!  It might not seem like it, because a lot of my recipes have a lot of hands-on work, but I really do like the occasional super easy dinner, especially on a weeknight when I have been at work all day.  I like to save my more-detailed recipes for Sundays.  

This dish is super easy.  Throw everything in a casserole dish, bake, top with cheese and eat.  Wallah. . . . you're done!  I was planning on adding some hamburger to this dish, but I forgot to thaw it, so I didn't add it and I was glad I didn't, because this dish is plenty filling on it's own. I cut the recipe in half and I was worried that 9 oz. of ravioli wasn't going to be enough for two people, because it didn't look like very much, but trust me, we had enough for two people, plus plenty leftover.  I would make this again.

Fuss-Free Ravioli and Cheese Bake
adapted from: Kraft Recipes

1 jar (16 oz.) spaghetti sauce
1 can (14.5 oz.) diced tomatoes, undrained
1 can (10 oz.) low-sodium beef broth
1/4 cup zesty italian dressing
2 pkgs. (9 oz. each) refrigerated cheese filled ravioli
1 cup shredded Mozzarella

Preheat oven to 375 degrees.  Combine first four ingredients in a 9x13 dish; add ravioli; toss to coat.  Bake 50 minutes or until ravioli is tender.  Top with cheese; let stand 5 minutes or until melted.  Yield: 6 servings. 

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