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Prep 20min
Total30min
Ingredients4
Servings6
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Ingredients
2
packages (9 oz each) refrigerated cheese-filled ravioli
1
jar (25 to 26 oz) chunky tomato pasta sauce
1
teaspoon dried basil leaves
2
cups shredded mozzarella cheese (8 oz)
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Steps
1
Heat oven to 400°F. In 3-quart saucepan or 4-quart Dutch oven, cook ravioli as directed on package; drain and set aside.
2
In same saucepan, mix pasta sauce and basil. Cook over medium heat 5 minutes, stirring occasionally, until thoroughly heated. Stir in cooked ravioli. Pour into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle cheese over top.
3
Bake uncovered 10 minutes or until sauce is bubbly and cheese is melted.
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Harvest your garden basil and chop 1 tablespoon of the fresh to use in place of the 1 teaspoon dried.
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