18 ounce chicken ravioli refrigerated (such as Monterey Pasta Company)
0.3 teaspoon pepper red crushed
0.5 teaspoon basil dried
0.3 cup cooking wine dry white
4 garlic cloves minced
0.5 cup bell pepper green chopped
58 ounce no salt-added tomatoes whole undrained chopped canned
1 cup onion chopped
0.5 teaspoon oregano dried
2 ounces part-skim mozzarella cheese shredded
0.8 teaspoon salt
6 tablespoons tomato paste
Equipment
oven
baking pan
dutch oven
Directions
Cook pasta according to package directions, omitting salt and fat.
Drain well.
Preheat oven to 40
Heat a Dutch oven coated with cooking spray over medium-high heat.
Add onion, bell pepper, oregano, and garlic; saut 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.
