Baked Ravioli Casserole

• 1 (9 ounce) package reduced-fat ravioli
• 2 cups cauliflower florets, chopped
• 2 teaspoons olive oil
• 2 garlic cloves, mince
• 28 ounces petite diced tomatoes with juice
• 12 teaspoon italian seasoning
• 1 cup fat free mozzarella cheese
• 2 tablespoons parmesan cheese, grated

1. Preheat oven to 400F.
2. Spray a 1-quart baking dish with cooking spray.
3. Bring a large pan of water to a boil.
4. Add the ravioli and cauliflower.
5. Boil until the ravioli float to the top, about 2 minutes.
6. Meanwhile, heat oil in a nonstick skillet over medium heat.
7. Add garlic and saute 30 seconds.
8. Add tomatoes and seasoning.
9. Bring to a boil.
10. Reduce heat and simmer, covered, 5 minutes.
11. Add pasta and cauliflower; toss to coat.
12. Transfer to the baking dish.
13. Sprinkle with the cheeses.
14. Bake until bubbly, about 20 minutes.
15. Let stand 5 minutes before serving.

ravioli, cauliflower, olive oil, garlic, tomatoes, italian seasoning, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/baked-ravioli-casserole-158723 (may not work)