Tex-Mex Ravioli Casserole

I guess I must be in a casserole mood lately. This one is tasty and is a little "different." I'll consider this to be semi-homemade because of the use of frozen raviolis. I saw this recipe and wanted to try it, but I was a little unsure how it would taste. It would either be really good, or really weird. I mean... does ravioli really go with salsa and beans? Well, I guess it does because it was good!

I must warn you that the recipe calls for a TON of cheese on top of this casserole. I'm going to type out the recipe as is below, but know that I used less cheese and still thought it was a lot. Otherwise, everything in the recipe came together great and the leftovers were superb. Give it a try, you just might like it!


Tex-Mex Ravioli Casserole

16 oz. jar mild salsa
10 and 3/4 oz. can tomato puree
1/2 tsp. ground cumin
28 oz. bag frozen cheese ravioli, unthawed
2 - 19 oz. cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1 bunch green onions, thinly sliced
2 cups (8 oz.) shredded sharp Cheddar cheese
1 cup (4 oz.) shredded Monterey Jack cheese

1. Combine first 3 ingredients. Pour 1/2 cup sauce mixture on bottom of a lightly greased 2-quart oval or 11x7-inch baking dish. Top evenly with frozen cheese ravioli. Layer with black beans, chopped cilantro, green onions, and remaining sauce mixture; top evenly with shredded Cheddar and Monterey Jack cheeses.

2. Bake, covered with aluminum foil, at 350 degrees F for 45 minutes or until bubbly. Remove foil, and bake 5 more minutes. Let stand 5 minutes.

Makes 6 servings.