1
bolsa (25 oz) de ravioles estilo italiano, rellenos de salchicha o carne, congelados, ya descongelados
1
frasco (4.5 oz) de champiñones rebanados Green Giant®, escurridos
1
calabacita mediana, cortada en rebanadas de 1/8 de pulgada (aproximadamente 1 taza)
1/2
taza de rebanadas de pepperoni (2 1/2 oz)
1
frasco (26 oz) de salsa para pasta de tomate (jitomate) asado y pasta de ajo (roasted tomato and garlic pasta sauce)
1
taza de queso estilo suizo, rallado (4 oz)
1/8
cucharadita de sazonador italiano, opcional
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Instrucciones
1
Precalienta el horno a 350°F. En un tazón grande, mezcla todos los ingredientes, excepto el queso y el sazonador italiano. Coloca la mezcla en un platón cuadrado de cristal para horno, de 8 pulgadas (2 cuartos de galón). Espolvorea con el queso y el sazonador italiano.
2
Hornea de 40 a 50 minutos o hasta que esté muy caliente y se formen burbujas.
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Consejos de expertos
consejo 1
Puedes preparar esta receta la noche anterior; sólo tapa y guarda en el refrigerador, hasta la hora de hornear.
consejo 2
Es una buena idea descongelar los ravioles en el refrigerador durante la noche.
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