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Ravioli Bake Supreme

(7)
  0 reviews
  • 20 min prep time
  • 35 min total time
  • 6 ingredients
  • 6 servings
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Refrigerated pasta takes on a new look and flavor baked with veggies.

Ingredients

2
(9-oz.) pkg. refrigerated cheese-filled ravioli
1
(28-oz.) jar chunky spaghetti sauce
1
(14-oz.) can artichoke hearts, drained, coarsely chopped
1
(4.5-oz.) jar Green Giant™ Whole Mushrooms, drained
1
(2 1/2-oz.) can sliced ripe olives, drained
6
oz. (1 1/2 cups) shredded mozzarella cheese

Steps

  • 1 Heat oven to 400°F. In large saucepan or Dutch oven, cook ravioli to desired doneness as directed on package. Drain well; return to saucepan.
  • 2 Add spaghetti sauce, artichoke hearts, mushrooms and olives; stir gently to mix. Pour into ungreased 13x9-inch (3-quart) baking dish. Sprinkle with cheese.
  • 3 Bake at 400°F. for 12 to 15 minutes or until casserole is bubbly and cheese is melted.
  • 1 Heat oven to 400°F. In large saucepan or Dutch oven, cook ravioli to desired doneness as directed on package. Drain well; return to saucepan.
  • 2 Add spaghetti sauce, artichoke hearts, mushrooms and olives; stir gently to mix. Pour into ungreased 13x9-inch (3-quart) baking dish. Sprinkle with cheese.
  • 3 Bake at 400°F. for 12 to 15 minutes or until casserole is bubbly and cheese is melted.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
490
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
9g
45%
Cholesterol
90mg
30%
Sodium
1230mg
51%
Total Carbohydrate
53g
18%
Dietary Fiber
7g
28%
Sugars
3g
3%
Protein
26g
26%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
45%
45%
Iron
20%
20%
Exchanges:
3 Starch; 1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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