Easy Ravioli Bake

I made this dish for the first time tonight. This recipe is great because it's a "no brainer" (I can prepare supper while half-asleep and chasing after three tiny whirlwinds). Everyone in our family loved the casserole, and I doubled the recipe so we have enough for leftovers tomorrow.

Well ... I have to be perfectly honest. My four-year-old was not thrilled by the ravioli. He negotiated a deal to eat a second helping of broccoli rather than finish his casserole. Go figure.

Special thanks to Laura at Org Junkie for this recipe. It is originally from the Kraft Canada website.

2 tsp. Italian dressing
1 medium red pepper, chopped
1 small onion, chopped
1 can (19 fl oz/540 mL) pasta sauce
1/4 tsp. crushed red pepper (optional)
1 pkg. (350 g) ravioli, cooked, drained
1/2 cup KRAFT Part Skim Mozzarella Shredded Cheese

Preheat oven to 350°F. Heat dressing in large skillet on medium heat; add peppers and onions. Cook and stir 2 min. or until vegetables are crisp-tender. Stir in pasta sauce and crushed red pepper.

Spread 1/2 cup of the sauce mixture onto bottom of shallow 11x7-inch baking dish.

Cover with layers of half each of the ravioli, remaining sauce mixture and cheese. Repeat layers. Cover with foil. Bake 25 min. or until heated through. Serves 4.