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Artichoke Ravioli

ChubbyBunny
ChubbyBunny Posts: 3,523 Member
edited September 2024 in Recipes
exps30614_CW943667D34A.jpg

Ingredients:
2 packages (9 ounces each) refrigerated cheese ravioli
1 jar (26 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

Directions:
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.

Nutrition Facts
One serving: (1-1/3 cups) Calories: 290 Fat: 10 g Saturated Fat: 6 g Cholesterol: 39 mg Sodium: 1159 mg Carbohydrate: 34 g Fiber: 4 g Protein: 16 g

Tips:
-"Delicious and simple to make. You could also add italian sausage, roasted garlic, etc.. to make this a personal favorite."

Replies

  • ChubbyBunny
    ChubbyBunny Posts: 3,523 Member
    exps30614_CW943667D34A.jpg

    Ingredients:
    2 packages (9 ounces each) refrigerated cheese ravioli
    1 jar (26 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

    Directions:
    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.

    Nutrition Facts
    One serving: (1-1/3 cups) Calories: 290 Fat: 10 g Saturated Fat: 6 g Cholesterol: 39 mg Sodium: 1159 mg Carbohydrate: 34 g Fiber: 4 g Protein: 16 g

    Tips:
    -"Delicious and simple to make. You could also add italian sausage, roasted garlic, etc.. to make this a personal favorite."
  • Phoenix_Rising
    Phoenix_Rising Posts: 11,417 Member
    Recipe sounds delish! Thanks!


    Also
    "My doctor told me to stop having intimate dinners for four. Unless there are three other people." - Orson Welles
    Funny Stuff!!! :laugh:
  • beachlvr
    beachlvr Posts: 58 Member
    OMG that sounds amazing, and perfectly easy too.

    Thanks Chubby B!!! :wink: :drinker:
  • heather0mc
    heather0mc Posts: 4,656 Member
    there you go again bunny! thanks so much! :drinker:
  • NikkiDerrig386
    NikkiDerrig386 Posts: 1,096 Member
    Recipe sounds delish! Thanks!


    Also
    "My doctor told me to stop having intimate dinners for four. Unless there are three other people." - Orson Welles
    Funny Stuff!!! :laugh:

    lmao:flowerforyou:
  • ChubbyBunny
    ChubbyBunny Posts: 3,523 Member
    It made me giggle. :bigsmile:
  • Hearts_2015
    Hearts_2015 Posts: 12,033 Member
    exps30614_CW943667D34A.jpg

    Ingredients:
    2 packages (9 ounces each) refrigerated cheese ravioli
    1 jar (26 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

    Directions:
    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.

    Nutrition Facts
    One serving: (1-1/3 cups) Calories: 290 Fat: 10 g Saturated Fat: 6 g Cholesterol: 39 mg Sodium: 1159 mg Carbohydrate: 34 g Fiber: 4 g Protein: 16 g

    Tips:
    -"Delicious and simple to make. You could also add italian sausage, roasted garlic, etc.. to make this a personal favorite."
    Here's another for Artichoke Lovers! Using fresh rather than canned will take away a fair bit of the sodium from the dish if anyone is concerned with that, I definitely am.
  • Amellej
    Amellej Posts: 197 Member
    mmm yummy
This discussion has been closed.

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