Prep time 10 min.

Cook time 25 min.


1 can (14.5 oz.) Del Monte® Diced Tomatoes, not drained

1 can (6 oz.) Contadina® Tomato Paste

1 ½ cups warm water

1 tsp. dried oregano

1 Tbsp. olive oil

1 cup diced onion

3 cloves garlic, minced

2 to 3 cups chopped cooked turkey or chicken

1 pkg. (20 oz.) refrigerated cheese ravioli, uncooked

1 can (14.5 oz.) Del Monte® Cut Green Beans, drained

3 cups (12 oz.) shredded mozzarella cheese

Chopped fresh basil, optional garnish


  1. Stir together diced tomatoes, tomato paste, water and oregano in a medium non-reactive bowl; set aside.

  2. Stir together diced tomatoes, tomato paste, 2 cups water and sugar in a medium bowl.

  3. Heat oil in a 3-inch deep 10-inch wide skillet or a 2-inch deep 12-inch wide skillet; add onion and garlic and cook 3 to 4 minutes until onion is softened. Add to bowl with tomato mixture; mix well.

  4. In same skillet, add turkey in an even layer.  Ladle 1 ½ cups sauce over turkey. Arrange half of ravioli evenly over sauce.  Layer the following ingredients in order over the ravioli: 1 cup sauce, 1 cup cheese, green beans, remaining ravioli.  Lightly press down over surface of ravioli.  Top with remaining sauce and cheese.

  5. Cover and bring to a boil over medium-high heat.  Reduce heat to medium-low and simmer gently 15 minutes. Remove from heat; let stand 10 minutes. Sprinkle with basil before serving, if desired.

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