1/2 cup green pepper, chopped
1/2 cup onion, chopped
1-2 tsp. olive oil
2 large garlic cloves, crushed
1 tsp. Italian spice
1/2 tsp. dried red pepper flakes
1 jar of your favorite spaghetti sauce (26 oz)
18-20 ounces of refrigerated ravioli (NOT frozen -- must be fresh)
1/2- 3/4 c. water
French bread (sliced into 1/2 inch thick slices) - need around 12-15 slices
1/2 c. melted butter
1 c. mozzarella cheese, shredded
1/2 c. grated fresh Parmesan cheese
Preheat oven to 400 degrees. Heat olive oil in a pan, add pepper, onion and garlic. Cook until vegetables are tender (about 3 minutes). Stir in spaghetti sauce, water, ravioli, and spices. Heat to boiling.
Meanwhile, cut the French bread into 12-15 slices. Melt butter in a bowl large enough to toss the bread into. Toss bread with butter and coat evenly on all sides.
Spoon half the ravioli mixture into an oval baker. Top with mozzarella cheese and top with remaining ravioli. If you want, you can just put it all into the baker and top with the cheese (that's what I did in this picture).
Arrange bread slices around the edge of the baker and sprinkle 1/4-1/2 c. of Parmesan cheese on top of the bread and over the ravioli mixture.
Bake 15-17 minutes until ravioli is bubbling and bread is crips and brown. Serves 6.
Serve with a fresh garden salad for a wholesome meal!
Spring greens, red onion, sliced toasted almonds, and dried cranberries.