Ingredients

• 2  9-ounce packages refrigerated four cheese or beef ravioli
• 1/2  to one 8-ounce jar oil-packed dried tomatoes, drained and chopped
• 1-1/2  cups shredded cheddar cheese (6 oz.)
• 1-1/2  cups shredded Monterey Jack cheese (6 oz.)
• 1/2  cup grated Parmesan cheese
• 8  eggs, beaten
• 2-1/2  cups milk
• 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.