Rav'n Ravioli (or tortellini in my case)
Rav'n Ravioli
Prep Time: 15 minutes
Cook Time: 15 minutes
1 medium green bell pepper
1/2 c onion, chopped
1 tsp olive oil
1 garlic clove, pressed
1 jar (26-28 oz) spaghetti sauce
2 pkg (9 oz each) refrigerated ravioli (I used tortellini)
1 1/4 c water
12 French bread baguette slices
1/4 c butter or margarine, melted
4 oz mozzarella cheese, shredded
1 oz fresh Parmesan cheese, grated
Preheat oven to 400. Chop bell pepper and onion. In large pot, heat olive oil over medium-high heat; add bell pepper, onion, and garlic. Cook 2-3 minutes or until vegetables are tender. Stir in spaghetti sauce, ravioli and water. Bring to a boil.
Meanwhile, cut French bread into 12 slices, 1/2 in thick. Add bread to melted butter and toss to coat evenly.
Spoon half of the ravioli mixture into a large casserole dish. Top with mozzarella cheese, and remaining ravioli mixture.
Arrange bread slices, slightly overlapping, around the edge of the dish and pressed lightly into ravioli mixture. Grate parmesan cheese over bread and ravioli mixture. Bake 15 minutes or until ravioli is heated through and bread is crisp and deep golden brown.
Yield: 6 servings
From The Pampered Chef Main Dishes Recipes at the Heart of Every Meal
Ken's Rating: ***1/2
Chalsea's Rating: *****
Ken's crazy. This is one of my favorite meals. It makes AWESOME leftovers, too. Ignore my crazy husband. :)
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