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Roasted Pepper Ravioli Bake

I serve this casserole with a green salad and homemade Italian herb bread. The cheesy dish always receives compliments and requests for the recipe. —Carol Poindexter, Norridge, Illinois
  • Total Time
    Prep: 25 min. + standing Bake: 30 min.
  • Makes
    8 servings


  • 2 each medium green, sweet red and yellow peppers
  • 1 package (25 ounces) frozen cheese ravioli
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 cups meatless spaghetti sauce, divided
  • 4 ounces sliced part-skim mozzarella cheese


  • Place peppers on a broiler pan. Broil 4 in. from the heat until skins blister, about 6-8 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
  • Meanwhile, cook ravioli according to package directions; drain. Peel off and discard charred skin from peppers. Remove stems and seeds. Finely chop peppers; drain. In a large bowl, combine the peppers, oil, sugar and salt.
  • Spread 1-1/2 cups spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with ravioli, pepper mixture and cheese. Top with remaining spaghetti sauce.
  • Cover and bake at 350° for 15 minutes. Uncover; bake 15-20 minutes longer or until heated through.
Nutrition Facts
1 each: 335 calories, 11g fat (5g saturated fat), 44mg cholesterol, 415mg sodium, 44g carbohydrate (10g sugars, 5g fiber), 16g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.

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  • McNie
    May 5, 2016

    Thanks for the reviews. I made this with spiced Turkey grounded up and will definitely make it again. Not dry and lots of flavor. Cutting the peppers first was very easy. Next time I will add mushrooms and try a variety of veggies. Great change at dinner time.

  • SuLee1
    Mar 21, 2016

    To make roasting peppers a LOT easier, first cut them in half from stem to bottom, clean them out, then roast them. This makes it so much easier than trying to handle whole, slippery peppers.

  • Jasperl
    Mar 20, 2016

    I haven't tried this receipe yet, but I have used a similar one for lasagna. I am going to use prepared roasted red peppers and make sure I use enough sauce to keep the dish moist. The fun part of an easy dish like this is choosing the type of ravioli, type of sauce and add-on items like mushrooms, fresh tomatoes, etc. Lots of cheese always helps.

  • Grace1018
    Jun 28, 2014

    We did not like this. Not much flavor. We felt like it wS just bland. I will not make again,

  • swinny
    Feb 13, 2014

    Tasty. I also used jar roasted peppers but you have to use a lot. I used ravioli with spinach too. The dish seemed a little dry and will add more sauce next time. I will also cook up some Italian turkey sausage in spaghetti sauce and this should fix the need for extra sauce tonight. This would probably be a nice dish for a crowd.

  • CMetcalf711
    Feb 12, 2014

    This was AH-MAZING!!! I don't even really like peppers, but this was fantastic! So much flavor in every bite! The only downside was peeling the peppers, so I only peeled off the charred and very blistered areas to save time, and that seemed to work just fine. Loved this!

  • Juliec62566
    Feb 6, 2014

    Tarsty easy and quick

  • stefgraves29
    Feb 10, 2013

    This was excellent!! I didn't use as many peppers as the recipe called for and just cut them bite-sized. Even my picky eaters went back for more!!

  • jackie.baker
    May 4, 2010

    I make this quite often. My husband and I are on Weight Watchers and this recipe works well. I have also used jars roasted peppers and it tastes the same.

  • lpeters86
    Apr 20, 2010

    The recipe was very bland and broiling the peppers was very time consuming. It lacked any flavor besides the spaghetti sauce. Nothing special and will not make again.