Dried Tomato Casserole

This simple pasta casserole chills overnight so when you're ready to eat, just pop it in the oven.

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9 users rated this recipe an average rating of 4.0
  • Makes: 12 servings
  • Prep: 25 mins
  • Chill: 24 hrs
  • Bake: 40 mins 350°F
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Dried Tomato Casserole
Ingredients
2
9 ounce package refrigerated four cheese or beef ravioli
1/2
8 ounce jar oil-packed dried tomatoes, drained and chopped
1 1/2
1 1/2
1/2
cup grated Parmesan cheese
8
eggs, beaten
2 1/2
cups milk
1
tablespoons 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 (Dried Tomato Casserole)
    Per serving:
  • 353 kcal cal.,
  • 21 g fat
  • (11 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 213 mg chol.,
  • 490 mg sodium,
  • 20 g carb.,
  • 1 g fiber,
  • 3 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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