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Categories:
refrigerated cheese ravioli Alfredo Sauce olive oil sweet onion mushrooms Parmesan cheese breadcrumbs salt
Viewed: 57 - Published at: 5 years agoIngredients
- 2 (9 ounce) packages refrigerated cheese ravioli, cooked and drained
- 3 (10 ounce) packages refrigerated alfredo sauce, if using the prepared sauce, I mix light and regular to reduce fat
- 2 teaspoons olive oil
- 1 large sweet onion, sliced thin
- 1 (8 ounce) package of fresh sliced mushrooms
- 2 tablespoons grated parmesan cheese
- 2 tablespoons breadcrumbs
- salt and pepper
Method
- Preheat oven to 400.
- Grease a 9x13 casserole.
- Heat olive oil in a large skillet over medium heat.
- Saute onion and mushrooms until tender, seasoning to taste with salt and pepper.
- Add the alfredo sauce to the skillet, mixing well.
- Gently stir in cooked ravioli.
- Pour into the greased casserole.
- Mix the breadcrumbs and parmesan cheese in a small bowl; sprinkle mixture over the pasta.
- Cover and bake for 20 minutes.
- Uncover and bake for 5-8 minutes more until golden brown.
- Make a salad while it's baking and get the garlic bread going-- VOILA-- dinner in a flash!
