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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe pairs the convenience of store-bought pasta with a quick, easy homemade sauce. Chop tomatoes right in the can, snipping them with kitchen scissors. We enjoyed chicken ravioli in this dish, though any variety will work. Ingredients:
2 (9-ounce) packages refrigerated chicken ravioli (such as monterey pasta company) |
cooking spray |
1 cup chopped onion |
1/2 cup chopped green bell pepper |
1/2 teaspoon dried oregano |
4 garlic cloves, minced |
1/4 cup dry white wine |
1/2 teaspoon dried basil |
3/4 teaspoon salt |
1/4 teaspoon crushed red pepper |
1/8 teaspoon black pepper |
4 (14.5-ounce) cans no salt-added whole tomatoes, undrained and chopped |
6 tablespoons tomato paste |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain well.
2. Preheat oven to 400°.
3. Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion, bell pepper, oregano, and garlic; sauté 5 minutes or until vegetables are tender. Add wine and next 6 ingredients (wine through tomato paste), stirring well to combine; bring to a boil. Reduce heat, and simmer 20 minutes, stirring often. Remove from heat. Add pasta to tomato mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray, and sprinkle evenly with cheese. Bake at 400° for 30 minutes or until the cheese melts and begins to brown.
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