Cheesy ravioli baked in a quick and creamy roasted red pepper sauce.
18 ounces ravioli (I used spinach & cheese stuffed ravioli)
1 12-ounce jar roasted red peppers, drained and roughly chopped
1 30-ounce can tomato sauce
2 tablespoons minced garlic
4 ounces cream cheese
1-2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon Italian seasoning
1 cup shredded parmesan cheese
fresh basil (optional)
Cook ravioli according to package instructions. (If you don’t have instructions, boil for 4-5 minutes, drain, and set aside) Preheat oven to 400.
In a medium sauce pan, combine roasted red pepper, tomato sauce, garlic, cream cheese, salt, pepper, and Italian seasoning. Cover and simmer over medium-low heat for 10 minutes. Uncover, stir until cream cheese is incorporated.
Spread 1 cup of the sauce in the bottom of a large casserole dish or 9×13 inch pan. Layer the ravioli in the pan. Pour remaining sauce over the ravioli. Top with the parmesan cheese. Bake for 15-20 minutes until cheese is melted and bubbly. Garnish with fresh basil if desired, serve warm.