I love a good fuss-free recipe for dinner! It might not seem like it, because a lot of my recipes have a lot of hands-on work, but I really do like the occasional super easy dinner, especially on a weeknight when I have been at work all day. I like to save my more-detailed recipes for Sundays.
This dish is super easy. Throw everything in a casserole dish, bake, top with cheese and eat. Wallah. . . . you're done! I was planning on adding some hamburger to this dish, but I forgot to thaw it, so I didn't add it and I was glad I didn't, because this dish is plenty filling on it's own. I cut the recipe in half and I was worried that 9 oz. of ravioli wasn't going to be enough for two people, because it didn't look like very much, but trust me, we had enough for two people, plus plenty leftover. I would make this again.
Fuss-Free Ravioli and Cheese Bake
adapted from: Kraft Recipes
1 jar (16 oz.) spaghetti sauce
1 can (14.5 oz.) diced tomatoes, undrained
1 can (10 oz.) low-sodium beef broth
1/4 cup zesty italian dressing
2 pkgs. (9 oz. each) refrigerated cheese filled ravioli
1 cup shredded Mozzarella
Preheat oven to 375 degrees. Combine first four ingredients in a 9x13 dish; add ravioli; toss to coat. Bake 50 minutes or until ravioli is tender. Top with cheese; let stand 5 minutes or until melted. Yield: 6 servings.