RAVIOLI WITH PEPPERS AND SUN-DRIED TOMATOES

Ravioli with Peppers and Sun-Dried Tomatoes image

Super easy, super fast--just four ingredients gives you a delicious pasta dish you can be proud to serve for casual gatherings.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 4

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Ingredients

2 packages (9 ounces each) refrigerated Italian sausage-filled ravioli (any variety)
1/2 cup julienne sun-dried tomatoes packed in oil and herbs, drained and 2 tablespoons oil reserved
1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed and drained
2 cups shredded provolone or Havarti cheese (8 ounces)

Steps:

Cook and drain ravioli as directed on package.
In 12-inch skillet, heat oil from tomatoes over medium heat. Cook bell pepper mixture in oil 2 minutes, stirring occasionally. Stir in tomatoes and ravioli. Cook, stirring occasionally, until hot.
Sprinkle with cheese. Cover and cook 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 385, Carbohydrate 26 g, Cholesterol 135 mg, Fat 2 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 870 mg