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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Low fa-tastes great. Serve with bread sticks and green salad. Ingredients:
1 (25 ounce) package frozen meat ravioli |
1 tablespoon olive oil |
2 garlic cloves, minced |
2 small zucchini, cut into strips (2x1/4x1/4) |
1 (28 ounce) jar three-cheese pasta sauce |
1 (16 ounce) can italian-style stewed tomatoes, with garlic, onion, and basil, drained |
1 (4 1/2 ounce) jar sliced mushrooms, drained |
1 cup of shredded mozzarella cheese |
Directions:
1. Heat oven to 350°F.
2. Spray 13x9-inch (3 quart) baking dish with nonstick spray.
3. In large saucepan, cook the ravioli as directed on the package, drain. Cover and keep warm. In the same saucepan, heat oil over medium high heat until hot.
4. Add garlic. Cook and stir about 1 minute.
5. Add the cooked ravioli and all remaining ingredients except the cheese; stir gently to mix. Pour into the baking dish.
6. Sprinkle the cheese over top.
7. Bake at 350°F for 25 to 30 minutes or until casserole is bubbly and cheese is melted.
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