Roasted Pepper Ravioli

1 each medium orange, red and yellow peppers

1 package (25 oz) frozen cheese ravioli

1 Tbsp olive oil

1 tsp sugar

1/4 tsp salt

2 cups meatless spaghetti sauce, divided

4 oz sliced part-skim mozzarella (you can also use shredded)

Place peppers on a cookie sheet lined with foil.  Broil 4 in. from the heat until skins blister.  With tongs, rotate peppers a quarter turn.  Rotate until all sides are blistered and blackened.  Immediately place peppers in a bowl; cover and let stand 15-20 minutes.

Meanwhile, cook ravioli according to package directions; drain.  Peel off and discard charred skin from peppers.  Remove stems and seeds.  Finely chop peppers and place in a small mixing bowl.  Combine the peppers with the oil, sugar and salt.  

Spread 1 1/2 cups spaghetti sauce in a 9 x13 baking dish coated with nonstick cooking spray.  Layer with the ravioli, pepper mixture and cheese.  Top with remaining spaghetti sauce.  Cover and bake at 350 degree for 15 minutes.  Uncover; bake 15-20 mins longer or until heated through.

I found this recipe in Light and Tasty magazine a few years ago and it's been one of our favorites ever since.  I changed the recipe some; originally it called for 2 peppers of each color, green red and yellow.  On accident, I once used an orange pepper instead of a green one, but we liked it and kept the change.  We also found that we liked it just as well with fewer peppers, and considering the cost of peppers, it worked better with our budget :)  One more thing: it may seem strange to layer the spaghetti sauce on top of the cheese - but trust me, it works.

*Please forgive my unprofessional photos - I'm sure I'll get better at some point :)