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Dried Tomato Casserole
Makes: 12 servings
Prep: 25 minutes
Chill: overnight
Bake: 40 minutes
Stand: 10 minutes
Chill: overnight
Bake: 40 minutes
Stand: 10 minutes
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sharon.barlow says:
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.
Nutrition Facts
- Servings Per Recipe 12 servings
- Calories 353,
- Total Fat (g) 21,
- Saturated Fat (g) 11,
- Monounsaturated Fat (g) 7,
- Polyunsaturated Fat (g) 1,
- Cholesterol (mg) 213,
- Sodium (mg) 490,
- Carbohydrate (g) 20,
- Total Sugar (g) 3,
- Fiber (g) 1,
- Protein (g) 21,
- Vitamin C (DV%) 17,
- Calcium (DV%) 42,
- Iron (DV%) 10,
- Percent Daily Values are based on a 2,000 calorie diet
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Comments ( 3 )
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Reneeatpaso1 - did you use meat or cheese ravioli
1/13/2010 01:45:24 PM Report Abusefollowed the recipe to the "T" and fed 26 people at People's Kitchen and heard it was like quiche without a crust; rave reviews - can't wait to try it myself.
12/3/2009 09:35:53 PM Report AbuseI used meat ravioli and half the milk & egg this called for. I also substituted roasted red peppers for the sun dried tomatoes. It was good but not one of my favorites. I think it was a little on the boring side. I think it would have been nice to dip it in some marinara sauce.
11/15/2009 09:21:11 PM Report Abuse