Dried Tomato Casserole
This simple pasta casserole chills overnight so when you're ready to eat, just pop it in the oven.
Ingredients
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2 9-ounce packages refrigerated four cheese or beef ravioli
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1/2 to one 8-ounce jar oil-packed dried tomatoes, drained and chopped
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1-1/2 cups shredded cheddar cheese (6 oz.)
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1-1/2 cups shredded Monterey Jack cheese (6 oz.)
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1/2 cup grated Parmesan cheese
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8 eggs, beaten
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2-1/2 cups milk
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1 to 2 tablespoon snipped fresh basil or Italian flat-leaf parsley
Directions
1.
Grease a 13x9x2-inch baking dish or 3-quart casserole. Place uncooked ravioli evenly in dish. Sprinkle evenly with tomatoes. Top evenly with cheeses; set aside. Whisk eggs and milk together until combined. Pour over layers in dish. Cover; chill overnight. Preheat oven to 350 degree F. Bake, uncovered, about 40 minutes or until top is golden and center is set. Let stand 10 minutes before serving. Sprinkle with basil just before serving. Makes 12 servings.
Nutrition information
Calories 353, Total Fat 21 g, Saturated Fat 11 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 1 g, Cholesterol 213 mg, Sodium 490 mg, Carbohydrate 20 g, Total Sugar 3 g, Fiber 1 g, Protein 21 g. Daily Values: Vitamin C 17%, Calcium 42%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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