Tex Mex Ravioli Casserole

Tex Mex Ravioli Casserole
from Southern Living

1 (16-ounce) jar mild salsa or Rotel tomatoes and chilies
1 (10 3/4-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 or 1 can black beans and 1 can Mexicorn, both 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 first 3 ingredients. Pour 1/2 cup sauce mixture on the bottom of a lightly greased 2-quart oval or 11- x 7-inch baking dish. Top evenly with frozen cheese ravioli. Layer with black beans, chopped cilantro, green onions, and remaining sauce mixture; top evenly with shredded Cheddar and Monterey Jack cheeses. Bake, covered with aluminum foil, at 350° for 45 minutes or until bubbly. Remove foil, and bake 5 more minutes. Let stand 5 minutes.

Makes 6 servings