2 tsp. Italian dressing
1 medium red pepper
1 small onion (finely chopped)
15 oz. spaghetti sauce
1/4 tsp crushed red pepper (optional)
1 pkg. (9 oz) Ravioli cooked and drained
1/2 C Shredded mozzerella cheese
Preheat oven to 350 degrees. Heat dressing in a large skillet on medium heat. Add peppers and onions. Cook and stir 2 minutes or until vegetables are crisp-tender. Stir in sauce and crushed red pepper.
Spread 1/2 C of the sauce in the bottom of a shallow 11x7 baking dish.
Cover with layers of half each of the ravioli, remaining sauce mixture and cheese. Repeat layers. Cover with foil. Bake 25 minutes or until heated through.
Makes 3-4 servings.
--SIDE NOTE: This is from the Kraft magazine and is typed as their instructions. When I made it, I made more Ravioli than called for (almost a full 16 oz. bag) and added a little extra sauce and cooked it in a smaller but DEEPER dish. I liked it this way better--and it gave us leftovers.