Ravioli Pie

Filling

1 package (9 oz) refrigerated cheese-filled ravioli

1 cup chopped fresh spinach

1/3 cup chopped fresh basil leaves (about 1 oz.)

1 1/4 cups tomato pasta sauce

1 cup shredded mozzarella cheese (4 oz)

Crust

1 teaspoon vegetable oil

3 cloves garlic, finely chopped

1/2 cup Original Bisquick® Mix

1 cup milk

2 eggs

1/4 cup shredded Parmesan cheese (1 oz)

Topping

2 cups tomato pasta sauce, heated

• Heat oven to 400°F. Grease bottom only of 9-inch glass pie plate with shortening or cooking spray.
• Place 1/2 of ravioli in bottom of pie plate. Sprinkle with spinach and basil. Spoon 1 cup of the pasta sauce over top; sprinkle with 1/2 cup of the mozzarella cheese. Layer with remaining ravioli. Top with remaining 1/2 cup mozzarella cheese and remaining 1/4 cup pasta sauce.
• In 7-inch skillet, heat oil over medium heat. Cook and stir garlic in oil until fragrant, about 1 minute. In medium bowl, stir garlic, Bisquick mix, milk, eggs and Parmesan cheese with fork. Pour evenly over filling in pie plate.
• Bake uncovered 30 to 35 minutes or until crust is browned and filling is bubbly. Let stand 5 minutes before cutting. Serve with heated pasta sauce.