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Tomato-Basil Ravioli Bake with Parmesan

Tomato-Basil Ravioli Bake with Parmesan recipe
photo by:kraft
Start with refrigerated cheese ravioli, and this glorious Tomato-Basil Ravioli Bake with Parmesan takes only 15 minutes to prepare for the oven.
15 min
1 hr 10 min
8 servings, 1-1/4 cups each

What You Need

tubs  (10 oz. each) PHILADELPHIA Italian Herb Cooking Creme
can  (28 oz.) no-salt-added diced tomatoes, undrained
cup  water
cup  finely chopped red peppers
 green onions, finely chopped
pkg.  (9 oz. each) refrigerated cheese ravioli
cup  KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
cup  KRAFT Grated Parmesan Cheese

Make It

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.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit.
For Easy Cleanup
Baking the filled baking dish on a rimmed baking sheet (placed on the oven rack) catches any sauce that might bubble over the sides of dish as the casserole bakes.
Prepare using your favorite refrigerated ravioli, such as meat or spinach.
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