Ravioli Bake

This is one of our family favorites.  Thanks to my buddies at MF, we have it at least twice a month!  It's easy to throw together earlier in the day and pop in the oven to bake while you make the salad, do homework, etc.

Ingredients: 

1 jar (16 oz) of spaghetti sauce
1 can (14 oz) diced tomatoes, undrained (I use about 1 1/2 c of the Pomi crushed tomatoes)
1 can (10 oz) reduced sodium beef broth (Campbell's is the perfect size, or I use the little boxes of Kitchen Basics beef stock)
2 pkg (9 oz each) fresh cheese-filled ravioli (I use the big bag of frozen beef ravioli)
1/4 cup zesty Italian salad dressing
2 cups shredded mozzarella

Cooking Info: 

Preheat oven to 375.  Combine sauce, tomatoes, broth, and dressing in a 9x13 pan.  Add ravioli and mix lightly to coat.  Cover with foil and bake 50 minutes, until ravioli are tender.  Remove from oven, sprinkle with cheese.  (I put it back in the oven to melt the cheese)

Serve With:

Green salad, crusty bread, steamed broccoli, fruit salad

Nutrition Info:

Serves - 6
Calories - 435
Carbs - 51
Fat - 20
Protein - 21