What's Cooking Wednesday - Ravioli and Cheese Bake

Now that I'm back to work there are a lot of days where I really feel the time crunch. Those precious few hours that I have between arriving home and putting the kids to bed seem to be jammed full of stuff. So in order to give myself more time to wipe bums, dress Polly Pocket dolls, read Dora's Fairy Tale Adventure for the millionth time and hunt down suckies I have been on the look out for recipes that are quick and easy to prep. This one fits the bill.



Ravioli and Cheese Bake

1 jar (700 ml) pasta sauce
1 can (19 oz) diced tomatoes, undrained
1 can (10 oz) 25% less sodium beef broth
1/4 cup Kraft Zesty Italian Dressing
2 pkg (350 g each) fresh ravioli
1 cup Kraft 4 Cheese Italiano Shredded Cheese

Preheat oven to 375 degrees. Combine pasta sauce, tomatoes with their liquid, broth and dressing in a 9X13 baking dish. Add ravioli; mix lightly. Cover with foil.

Bake 50 minutes or until ravioli are tender.

Remove foil; stir. Sprinkle with cheese. Let stand 5 minutes or until cheese melts.

Recipe Notes: See what did I tell you? Easy peasy lemon squeezy. The great thing is you can mix it up in the baking dish. One dish to clean! Now the recipe actually calls for a cheese filled ravioli, but if you want to use meat filled ones (I'm looking at you Nance) I say go for it. What's it going to hurt? I made this for dinner Monday night at Dave and Mel's and everybody appeared to enjoy it. There wasn't any leftover so I take that as a good sign. 5/5

Check out more What's Cooking Wednesday at bleeding espresso.

And our latest What's Cooking Wednesday participant, Karen at Virtually There.