Karry Hosford
Yield
4 servings

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.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain well.

Step 2

Preheat oven to 400°.

Step 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.

Ratings & Reviews

SoupLover's Review

TahuyaNell
May 26, 2009
Good thing I read the reviews before making this! I made the following changes, and it turned out very well: 1) baked in a 10-in square, 3-1/2 in deep casserole dish: perfect. 8"??? what were they thinking? 2) used 3 cans already diced tomatoes. Just the right amount, and no chopping! 3) Omitted green pepper due to personal taste 4) Doubled the amount of dried basil 5) Increased mozzarella to 3 oz instead of 2 oz due to greater surface area. This does indeed serve more than 4--at least 6. Very tasty + easy! Great for potlucks!

TahuyaNell's Review

SoupLover
January 15, 2009
It was good but makes WAY too much (8-10 not 4). Next time I'll cut the recipe in half. I'll be freezing the other pan since the ol' man and I don't relish ravioli as a steady diet this week.