Ravioli with Tomato-Alfredo Sauce

Ravioli with Tomato-Alfredo Sauce

Enjoy ravioli with mushrooms, onion and parsley, doused in tomato pasta sauce for a cheesy 20-minute Italian-inspired dinner!

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

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