Sunday, March 18, 2012

Nacho Ravioli Bake

Ok, what does that mean??  Nachos and Ravioli???  YES!  It has many good reasons for being a great dish.  First, it adds variety to ravioli.  Second, it allows you to make a full meal in one pan, veggies and all!  And third, it allows you to cut back on the white pasta carbs.

Here is how you do it:


2 28 ounce bags frozen ravioli
2 cans fat free refried beans.  (If you like it spicy, use the spicy variety.)
1 large can tomato puree
2 large cans diced tomatoes
2 cups shredded cheddar cheese
3 cups black beans or any beans you like (Canned beans are fine; I make dried beans and freeze in 1 cup portions.)

Preheat oven to 350F

I use a very large roasting pan/lasagne pan size.  But this can be made in any size casserole

In a large casserole dish pour half of the tomato puree.  Place one layer of the ravioli (still frozen) and then begin layering the refried beans (spreading with a spatula), the black beans, the cheddar cheese and the diced tomatoes.  Depending on the size of your casserole you will have at least 3 layers.  So plan accordingly and only use 1/3 of your ingredients at a time.

When you reach the top layer, end with the cheese and pour the last half of the tomato puree over the top.  Be sure all the ravioli is submerged in the liquid.  The secret to being able to cook the ravioli from the frozen state is to keep them under the liquid.  Cover with foil

Bake covered for 45 minutes.  Remove foil and bake additional 15 minutes or until cheese is bubbly.  Let stand 10 minutes before serving to allow the liquid to cool enough so it won't swim on your plate.

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