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Enchilada Ravioli Bake

Active Time: 10 minutes

Total Time: 35 minutes

Serves: 6 servings


Enchilada Ravioli Bake


  • Prepare pasta according to package directions; drain.
  • Meanwhile, in large bowl, combine tomatoes, enchilada sauce and cumin. Add pasta and 1 cup cheese; toss to coat. Transfer to a greased 2½-quart baking dish. Top with remaining cheese.
  • Bake in a preheated 375°F oven 25 minutes or until golden brown and bubbly. Remove from oven and top with tortilla chips, green onions and black olives, if desired.


Serving Size: 1/6 of recipe
  • Calories 380kcal -
  • Total Fat 16g -
  • Saturated Fat 6g -
  • Cholesterol 40mg -
  • Sodium 730mg -
  • Carbohydrates 45g -
  • Fiber 3g -
  • Protein 14g -