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Main dishes

Dried Tomato Casserole

Dried Tomato Casserole recipe
Recipe and Photo by: Better Homes and Gardens
Dried tomatoes, ravioli and three kinds of cheese make an easy Italian dish stand out from the pasta casserole crowd.
time
prep:
1 min
total:
1 min
servings
total:
12 servings

What You Need

2
 9-ounce packages refrigerated four cheese or beef ravioli
1/2
 to one 8-ounce jar oil-packed dried tomatoes, drained and chopped
1-1/2
cups  shredded cheddar cheese (6 ounces)
1-1/2
cups  Monterey Jack cheese (6 ouces)
1/2
cup  Parmesan cheese
8
 eggs, beaten
2-1/2
cups  milk
1
 to 2 tablespoon snipped fresh basil or Italian flat leaf parsley

Make It

1. Grease a 13x9x2-inch baking dish or 3-quart casserole. Place uncooked ravioli evenly in dish. Sprinkle evenly with tomatoes. Top evenly with cheeses; set aside. Whisk eggs and milk together until combined. Pour over layers in dish. Cover; chill overnight. Preheat oven to 350 degree F. Bake, uncovered, about 40 minutes or until top is golden and center is set. Let stand 10 minutes before serving. Sprinkle with basil just before serving. Makes 12 servings.

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