This fabulous recipe, artichoke ravioli, is from Taste of Home and we have actually made it twice since finding it in the cookbook.
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| Photo taken by Laura Henry |
The first time we made it we forgot the olives. Oops. We paired it with mixed vegetables and garlic bread. The second time we made it we didn't forget the olives (Alas, I do not have a picture of the second try). We paired it with a pasta house salad (homemade of course) and it was just as delish as the first time.
Prep/Total Time: 25 min.
Yields: 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 (2-1/2 ounces) sliced ripe olives, drained
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 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 13-in. x 9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 15-20 minutes or until heated through and cheese is melted.
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| Photo courtesy Taste of Home |
Nutritional Facts: 1 serving (1-1/3 cups) equals 290 calories, 10 g fat (6 g saturated
fat), 39 mg cholesterol, 1,159 mg sodium, 34 g carbohydrate, 4 g fiber,
16 g protein.
We will obviously make this one again. The boys seem to like it one minute and think it's gross the next. I think they are going through a phase.
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