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1 (8-ounce) package dried cheese-filled ravioli or tortellini noodles
2 cups chopped tomatoes (about 2 large or 1 pound)
1/2 cup sliced mushrooms (about 1 1/2 ounces)
1/4 cup chopped onions (about 1 small)
1/4 cup dry red wine or chicken broth
1 tablespoon chopped fresh or 1 tsp dried basil leaves
1/8 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
1/2 cup part-skim ricotta cheese
2 tablespoons grated Parmesan cheese


Cook ravioli as directed on package; drain. Cook remaining ingredients except cheeses in 10-inch skillet over medium-high heat about 5 minutes, stirring frequently, until tomatoes are soft. Heat oven to 325°. Place ravioli in ungreased square baking dish, 8x8x2 inches. Spread ricotta cheese over ravioli. Pour tomato sauce over top. Sprinkle with Parmesan cheese. Bake uncovered about 20 minutes or until hot.


From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.