This easy weeknight dish starts with refrigerated cheese ravioli. It ends with pasta tossed in a creamy Parmesan sauce with broccoli and crumbled bacon.
What You Need
Original recipe yields 6 servings
2 pkg. (9 oz. each) refrigerated cheese ravioli, uncooked
1 cup milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/3 cup KRAFT Grated Parmesan Cheese
1/2 tsp. dried Italian seasoning
2 cups small frozen broccoli florets
1 red pepper, chopped
2 green onions, chopped
4 slices OSCAR MAYER Bacon, cooked, crumbled
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Let's Make It
Cook ravioli as directed on package, omitting salt. Meanwhile, cook next 4 ingredients in large saucepan on medium heat 3 to 4 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
Drain ravioli. Add to sauce along with the broccoli and peppers; mix well. Cover; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
Stir in onions and bacon; cook, uncovered, 2 min. or until heated through, stirring occasionally.
Enjoy your favorite foods while keeping portion size in mind.
Prepare using 1 pkg. (20 oz.) refrigerated cheese ravioli.
Substitute OSCAR MAYER Fully Cooked Bacon, cut into 1-inch pieces, for the cooked and crumbled OSCAR MAYER Bacon.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.