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Ravioli Bake Supreme

Refrigerated pasta takes on a new look and flavor baked with veggies.

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  • prep time 20 min
  • total time 35 min
  • ingredients 6
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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