Monday, February 16, 2009

Artichoke Ravioli

This is such a non-recipe I'm almost ashamed to be posting it. We used the last bag of marinara sauce for it. It was pretty boring and not really worth making.

We didn't use olives, and we used jumbo cheese ravioli from TJ's.


Artichoke Ravioli
Taste of Home

“This dish is so quick and easy to put together, but it tastes like you spent hours preparing it,” writes Darlene Brenden from Salem, Oregon. “The artichokes add a tangy gourmet flavor folks love. Serve with a salad and bread, and you’re done with dinner!”

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

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

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