Ravioli with Tomato-Alfredo Sauce

  • Prep Time 10 min
  • Total Time 20 min
  • Servings 6

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

High in potassium, calcium and vitamins A and C; good source of fiber

This heavenly combo of tomato and cheese is brimming with calcium, an important healing nutrient. Calcium is key to strong bones and teeth and helps prevent osteoporosis. For women in menopause, maintaining strong bones can be a challenge, so sufficient calcium and vitamin D are necessary to prevent bone fractures.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
345
Calories from Fat
135
% Daily Value
Total Fat
15g
Saturated Fat
6g
Cholesterol
95mg
Sodium
1400mg
Total Carbohydrate
42g
Dietary Fiber
3g
Protein
14g
% Daily Value*:
Exchanges:
2 Starch; 2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.