KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
What You Need
2 tubs (10 oz. each) PHILADELPHIA Italian Herb Cooking Creme
1 can (28 oz.) no-salt-added diced tomatoes, undrained
1 cup water
1/2 cup finely chopped red peppers
4 green onions, finely chopped
2 pkg. (9 oz. each) refrigerated cheese ravioli
1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
1/4 cup KRAFT Grated Parmesan Cheese
Heat oven to 400ºF. Combine first 5 ingredients; spread 1 cup onto bottom of 13x9-inch baking dish sprayed with cooking spray.
Cover with layers of 1/3 of the pasta, 1 cup of the remaining sauce and 1/4 cup shredded cheese; repeat layers twice. Top with remaining sauce and shredded cheese; cover. Place on rimmed baking sheet.
Bake 1 hour, uncovering and sprinkling with Parmesan for the last 5 min. Let stand 10 min. before serving.
Nutritional information per serving
Calories 430 , Total fat 23g , Saturated fat 12g , Cholesterol 85mg , Sodium 1120mg , Carbohydrate 37g , Dietary fiber 4g , Sugars 9g , Protein 19g , Vitamin A 35%DV , Vitamin C 25%DV , Calcium 35%DV , Iron 4%DV .
|
1st Keep
 kathyl516
|
Comments