Ravioli with Tomato-Alfredo Sauce

 

2

packages (9 ounces each) refrigerated cheese-filled ravioli

1

package (8 ounces) sliced mushrooms (3 cups)

1

large onion, coarsely chopped (1 cup)

1

jar (24 to 28 ounces) tomato pasta sauce

1/2

cup half-and-half or refrigerated nondairy creamer

1/4

cup grated Parmesan cheese

1/4

cup chopped fresh parsley

• 1 Cook and drain ravioli as directed on package; keep warm.
• 2 Spray same saucepan with cooking spray; heat over medium heat. Cook mushrooms and onion in saucepan about 5 minutes, stirring frequently, until onion is crisp-tender.
• 3 Stir in pasta sauce and half-and-half. Heat to boiling; reduce heat to low. Stir in ravioli, cheese and parsley.