Fuss-Free Ravioli and Cheese Bake
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: Kraftfoods.com
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1. Ingredients
- 1 (16 ounce) jar spaghetti sauce
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 fluid ounce) can reduced sodium beef broth
- 1/4 cup KRAFT Zesty Italian Dressing
- 2 (9 ounce) packages fresh cheese-filled ravioli
- 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Nutrition Info
Per Serving
- Calories: 266 kcal
- Carbohydrates: 35 g
- Dietary Fiber: 4 g
- Fat: 8 g
- Protein: 12 g
- Sugars: 3 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat oven to 375 degrees F. Combine spaghetti sauce, tomatoes with their liquid, broth and dressing in 13x9-inch baking dish. Add ravioli; mix lightly. Cover with foil.
- Bake 50 min. or until ravioli are tender.
- Remove foil; stir. Sprinkle with cheese. Let stand 5 min. or until cheese melts.
Yield: 6 servings
3. Still Hungry?
No need to pre-boil the pasta for this scrumptious saucy dish. Pasta perfection is made simple with ravioli that cooks in the oven from start to finish.
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Most Helpful Reviews
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Excellent and Easy!
Julie - October 8, 2007 02:42:11 PM PSTThis turns out really really good! I also thought it would be watery with all the liquid you have to add but it comes out with a perfect thick tomato sauce. Since the ravioli are only partially cooked they soak up most of the moisture while baking. The only thing I changed was I put it back in the oven for 5 minutes after I topped it with the cheese to make melty and bubbly!
12 of 12 found this review helpful.
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Revision
D. - October 8, 2007 03:25:48 PM PSTLooks tasty and easy but I would just replace the jar sauce with a can of low-salt chopped stewed tomatos to cut back on the sodium and sugar content.
6 of 6 found this review helpful.
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I made it because it looked so easy
aimrn2 - October 8, 2007 03:07:17 PM PSTThe recipe is so easy to make and everybody in my family loves it. My husband asks for it all the time. I agree food isn't watery at all
6 of 6 found this review helpful.
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Great meal. My changes to this recipe.
meisplayin - October 23, 2007 01:14:23 PM PSTI had problems finding the exact quantity of ingredience and I have a large family so I had to double it and I improvised like this: I used 2 jars of regular jar size spaghetti sauce, 2 14 oz broths, 2 14 oz diced tomatoes and 2 regular bags of frozen raviolis. I layed each ravioli out in a cake pan, mixed all of the other stuff together and poured half of the mixture over each pan of raviolis. Little did I know how filling that would be so for leftover night I covered the uneaten pan with browned hamburger and baked again til hot added more cheese on top and I was a success two nights that week.
1 of 1 found this review helpful.
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I forwarded this recipe to my friends.
josieleemodel - October 18, 2007 09:03:44 AM PSTThis recipe was easy to follow and delicious. When I'm short on time, this is a great dish to make. I agree that using low-sodium ingredients mattered because the first time I made this dish, I ignored the low-sodium instructions and it came out too salty (but still good).
My family likes this entree with hot garlic bread and ceasar salad with fresh parmesan to sprinkle on both salad and entree.
For variation, I added some fresh sliced mushrooms to the tomato sauce/broth mixture prior to baking. It also came out excellent.
Josie1 of 1 found this review helpful.
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