2 (9-oz.) packages refrigerated chicken ravioli (such as Monterey Pasta Company)
\nCooking spray
\n1 C. chopped onion
\n1\/2 C. chopped green bell pepper
\n1\/2 tsp. dried oregano
\n4 garlic cloves, minced
\n1\/4 C. dry white wine
\n1\/2 tsp. dried basil
\n3\/4 tsp. salt
\n1\/4 tsp. crushed red pepper
\n1\/8 tsp. black pepper
\n4 (14.5-oz.) cans no salt-added whole tomatoes, undrained and chopped
\n6 T. tomato paste
\n1\/2 C. (2 oz.) shredded part-skim mozzarella cheese<\/p>\n
Cook pasta according to package directions, omitting salt and fat. Drain well. Preheat oven to 400\u00b0. Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion, bell pepper, oregano, and garlic; saut\u00e9 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\u00b0 for 30 minutes or until the cheese melts and begins to brown.<\/p>\n
Yield: 4 servings
\nCalories: 444
\nFat: 13.3g
\nFiber: 8g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 (9-oz.) packages refrigerated chicken ravioli (such as Monterey Pasta Company) Cooking spray 1 C. chopped onion 1\/2 C. chopped green bell pepper 1\/2 tsp. dried oregano 4 garlic cloves, minced 1\/4 C. dry white wine 1\/2 tsp. dried basil 3\/4 tsp. salt 1\/4 tsp. crushed red pepper 1\/8 tsp. black pepper 4 (14.5-oz.) cans no salt-added whole tomatoes, undrained and chopped 6 T. tomato paste 1\/2 C. (2 oz.) shredded part-skim mozzarella cheese Cook pasta according to package directions,…<\/p>\n