Ingredients
2 packages (9 ounces each) refrigerated cheese ravioli1 jar (24 ounces) meatless spaghetti sauce1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped1 jar (4-1/2 ounces) whole mushrooms, drained1 can (2-1/4 ounces) sliced ripe olives, drained1-1/2 cups shredded part-skim mozzarella cheese
Preparation
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.
