Cooking Light Easy Ravioli Bake - cooking recipe

Ingredients

2 (9 ounce) packages chicken ravioli, refrigerated variety
1 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 teaspoon dried oregano
4 garlic cloves, minced
6 tablespoons tomato paste
1/4 cup dry white wine
3/4 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon black pepper
2 (28 ounce) cans whole tomatoes, undrained and chopped
1/2 cup mozzarella cheese, shredded

Preparation

Cook pasta according to package. Drain well.
Preheat oven to 400\u00b0F.
Heat a dutch oven coated with cooking spray over med-high. Add onion, bell pepper, oregano and garlic; saute 5 minutes or til veggies are tender. Add tomato paste and next 6 ingredients, stirring well to combine; bring to a boil. Reduce heat and simmer 20 minutes, stirring often.
Remove from heat. Add pasta to sauce, tossing well to combine. Spoon pasta into an 8-inch square dish coated with cooking spray and sprinkle evenly with cheese. Bake at 400\u00b0F for 30 minutes or til cheese melts and begins to brown.