Dried Tomato Casserole

• PREP: 25 minutes CHILL: overnight BAKE: 40 minutes STAND: 10 minutes OVEN: 350°F MAKES 12 servings
• 2 9-ounce packages refrigerated four-cheese ravioli
• 1⁄2 to 1 cup oil-packed dried tomatoes, drained and chopped
• 11⁄2 cups shredded cheddar cheese (6 ounces)
• 11⁄2 cups shredded Monterey Jack cheese (6 ounces)
• 1⁄2 cup grated Parmesan cheese
• 8 eggs, lightly beaten
• 21⁄2 cups milk
• 1 to 2 tablespoons snipped fresh basil or Italian (flat-leaf) parsley

1. Grease a 3-quart rectangular or oval baking dish. Place uncooked ravioli evenly in dish. Sprinkle with dried tomato. Top with cheddar cheese, Monterey Jack cheese, and Parmesan cheese.
2. In a large bowl whisk together eggs and milk until combined. Pour over ingredients in dish. Cover and chill overnight.
3. Preheat oven to 350°F. Bake, uncovered, about 40 minutes or until top is golden brown and center is set. Let stand for 10 minutes before serving. Sprinkle with basil.

PER SERVING: 353 cal., 21 g total fat (11 g sat. fat), 213 mg chol., 490 mg sodium, 20 g carb., 1 g fiber, 21 g pro.


For added fiber and omega-3 fatty acids, stir a little ground flaxseed into a casserole.