Cooking Light Easy Ravioli Bake

• 2 (9 ounce) packages chicken ravioli, refrigerated variety
• 1 cup onion, chopped
• 1/2 cup bell pepper, chopped
• 1/2 teaspoon dried oregano
• 4 garlic cloves, minced
• 6 tablespoons tomato paste
• 1/4 cup dry white wine
• 3/4 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon black pepper
• 2 (28 ounce) cans whole tomatoes, undrained and chopped
• 1/2 cup mozzarella cheese, shredded

1. Cook pasta according to package. Drain well.
2. Preheat oven to 400u0b0F.
3. Heat a dutch oven coated with cooking spray over med-high. Add onion, bell pepper, oregano and garlic; saute 5 minutes or til veggies are tender. Add tomato paste and next 6 ingredients, stirring well to combine; bring to a boil. Reduce heat and simmer 20 minutes, stirring often.
4. Remove from heat. Add pasta to sauce, tossing well to combine. Spoon pasta into an 8-inch square dish coated with cooking spray and sprinkle evenly with cheese. Bake at 400u0b0F for 30 minutes or til cheese melts and begins to brown.

chicken ravioli, onion, bell pepper, oregano, garlic, tomato paste, white wine, salt, dried basil, red pepper, black pepper, tomatoes, mozzarella cheese

Taken from www.food.com/recipe/cooking-light-easy-ravioli-bake-180549 (may not work)