Tex-Mex Ravioli Casserole

Source: Southern Living magazine, February 2006

This dish is good as is, but for an extra pop, serve with a dollop of sour cream and a few jalapeno slices.

1 (16 ounce) jar mild salsa
1 (10.75 ounce) can tomato puree
1/2 teaspoon ground cumin
1 (28 ounce) bag frozen cheese ravioli, unthawed
2 (19 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1 bunch green onions, thinly sliced
2 cups (8 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese

Combine salsa, puree and cumin. Pour 1/2 cup of sauce mixture on bottom of a  lightly greased 2-quart baking dish. Top evenly with frozen cheese ravioli. Layer with black beans, chopped cilantro, green onions, and remaining sauce mixture; top evenly with cheeses. Bake, covered with aluminum foil, at 350 degrees F for 45 minutes or until bubbly.

Remove foil, and bake 5 more minutes. Let stand 5 minutes.

Makes 6 servings.