Tomato-Ravioli Bake

• 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
• 1 can (28 fl oz/796 mL) no-salt-added diced tomatoes, undrained
• 1/4 cup each milk and water
• 1/2 cup finely chopped red peppers
• 4 green onions, finely chopped
• 2 pkg. (350 g each) refrigerated meat ravioli, uncooked
• 1 cup Cracker Barrel Shredded Mozza-Cheddar Cheese
• 1/4 cup Kraft 100% Parmesan Grated Cheese

1. Heat oven to 400 degrees F.
2. Mix cream cheese product, tomatoes, milk and water until blended.
3. Stir in peppers and onions; spread 1 cup onto bottom of 13x9-inch baking dish sprayed with cooking spray.
4. Cover with layers of 1/3 each of the pasta, remaining cream cheese mixture and shredded cheese; repeat layers twice.
5. Cover.
6. Bake 1 hour, uncovering and sprinkling with Parmesan for the last 5 min.
7. Let stand 10 min.
8. before serving.

philadelphia, salt, milk, red peppers, green onions, cheddar cheese, cheese

Taken from www.kraftrecipes.com/recipes/tomato-ravioli-bake-152053.aspx (may not work)