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(6oz)shredded mozzarella cheese
Instructions
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. Yield- 6 servings.
Serving
Suggestions
We used tortellini
Originally Submitted
10/16/2013
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