Tomato-Basil Ravioli Bake with Parmesan

Ingredients

• 14 oz canned tomatoes diced undrained canned
• 9 oz cheese ravioli refrigerated uncooked
• 8 oz philadelphia cream cheese spread 
• 0.5 tsp garlic powder 
• 2  green onions finely chopped
• 0.5 tsp penzey's southwest seasoning dried italian
• 2 Tbsp milk 
• 2 Tbsp parmesan cheese grated kraft
• 0.5 cup water 

Equipment

• bowl
• oven
• baking pan

Directions

1. Heat oven to 400F.
2. Mix cream cheese spread, milk and seasonings in medium bowl until blended.
3. Add next 3 ingredients; mix well.
4. Add ravioli; stir gently to evenly coat.
5. Spoon into 8-inch square baking dish sprayed with cooking spray; cover.
6. Bake 30 min., uncovering and sprinkling with Parmesan for the last 5 min.