Recipe: Weeknight Ravioli Bake (casserole using frozen ravioli, with spinach variation)

WEEKNIGHT RAVIOLI BAKE



1 (24 oz.) jar spaghetti sauce
1 (14 1/2 oz.) can diced tomatoes, undrained
1/2 cup water
2 pkg. (1 lb. each) frozen cheese ravioli*
1 (8 oz.) pkg. Kraft Shredded Italian Five Cheese blend
2 Tbsp. KRAFT Grated Parmesan Cheese

Heat oven to 400 degrees F.

Mix spaghetti sauce, tomatoes and 1/2 cup water; spoon 1 cup into 13x9-inch baking dish.

Layer half the ravioli and 1 cup shredded cheese over sauce. Top with remaining ravioli and sauce. Sprinkle with remaining shredded cheese; cover.

Bake 45 minutes or until heated through, uncovering after 30 minutes. Sprinkle with Parmesan. Let stand 10 minutes before serving.

*For best results, use large round or square ravioli (about 12 per pound).

VARIATION:
Add 1 pkg. (10 oz.) frozen chopped spinach, thawed and drained, between the ravioli layers.

Makes 8 servings
Source: Kraft