Ingredients
2
(9-oz.) pkg. refrigerated cheese-filled ravioli
1
(28-oz.) jar chunky spaghetti sauce
1
(14-oz.) can artichoke hearts, drained, coarsely chopped
1
(4.5-oz.) jar whole mushrooms, drained
1
(2 1/2-oz.) can sliced ripe olives, drained
6
oz. (1 1/2 cups) shredded mozzarella cheese
Preparation
Heat oven to 400°F. In large saucepan or Dutch oven, cook ravioli to desired doneness as directed on package. Drain well; return to saucepan.
Add spaghetti sauce, artichoke hearts, mushrooms and olives; stir gently to mix. Pour into ungreased 13x9-inch (3-quart) baking dish. Sprinkle with cheese.
Bake at 400°F. for 12 to 15 minutes or until casserole is bubbly and cheese is melted.
