2 pkgs. (9 oz. each) fresh meat or cheese ravioli
1 can (15 oz.) tomato sauce
1 can (8 oz.) tomato sauce
1 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
1/4 tsp. freshly ground black pepper
1 med. clove garlic, peeled, forced through a press (or I use 1/2 tsp. garlic powder)
1 c. shredded Mozzarella cheese
1/4 c. finely grated Parmesan cheese
1 can (15 oz.) tomato sauce
1 can (8 oz.) tomato sauce
1 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
1/4 tsp. freshly ground black pepper
1 med. clove garlic, peeled, forced through a press (or I use 1/2 tsp. garlic powder)
1 c. shredded Mozzarella cheese
1/4 c. finely grated Parmesan cheese
Optional Garnish:
2 tbsp. finely diced red, green or yellow bell pepper
2 tbsp. finely diced red, green or yellow bell pepper
1.
Lightly oil a 1 1/2 quart baking dish and set aside. Heat a large pan
of water to a boil, add the ravioli and cook until tender. Drain and
rinse briefly to prevent sticking. Drain again.2. Combine the
ravioli, tomato sauce, basil, oregano, pepper and garlic. Spoon half
into the baking dish and sprinkle with half of the Mozzarella and
Parmesan cheese. Top with the remaining ravioli and cheeses.
3. Bake in a 350 degree oven 20 minutes or until heated through. Sprinkle with bell pepper garnish if using.
3. Bake in a 350 degree oven 20 minutes or until heated through. Sprinkle with bell pepper garnish if using.
