Ingredients
1
package (25 ounces) frozen cheese-filled ravioli
1
can (28 ounces) crushed tomatoes, undrained
1/2
cup chopped drained oil-packed sun-dried tomatoes
2
tablespoons chopped fresh or 1 tablespoon dried basil leaves
1
cup shredded mozzarella or provolone cheese (4 ounces)
Preparation
Heat oven to 400°. Cook and drain ravioli as directed on package.
While ravioli is cooking, mix crushed tomatoes, sun-dried tomatoes and basil.
Pour 1 1/2 cups of the tomato mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches. Top with ravioli. Pour remaining tomato mixture over ravioli. Sprinkle with cheese.
Bake uncovered about 20 minutes or until hot.
