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Artichoke Ravioli

This dish is quick and easy to put together, but tastes like you spent hours preparing it. The artichokes add a tangy gourmet flavor folks love. Serve with a salad and bread. —Darlene Brenden, Salem, Oregon
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 2 packages (9 ounces each) refrigerated cheese ravioli
  • 1 jar (24 ounces) meatless spaghetti sauce
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1-1/2 cups shredded part-skim mozzarella cheese

Directions

  • Cook ravioli according to package directions; drain and return to the pan. Add the spaghetti sauce, artichokes, mushrooms and olives; gently toss.
  • Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 15-20 minutes or until heated through and cheese is melted.
Nutrition Facts
1-1/3 cups: 290 calories, 10g fat (6g saturated fat), 39mg cholesterol, 1159mg sodium, 34g carbohydrate (9g sugars, 4g fiber), 16g protein.

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