Categories: Casserole, Main Dish, Pasta
Ingredients
- 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
Directions
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eheat oven to 400.
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Grease a 9×13 casserole.
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Heat olive oil in a large skillet over medium heat.
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Saute onion and mushrooms until tender, seasoning to taste with salt and pepper.
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Add the alfredo sauce to the skillet, mixing well.
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Gently stir in cooked ravioli.
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Pour into the greased casserole.
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Mix the breadcrumbs and parmesan cheese in a small bowl; sprinkle mixture over the pasta.
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Cover and bake for 20 minutes.
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Uncover and bake for 5-8 minutes more until golden brown.
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Make a salad while it’s baking and get the garlic bread going— VOILA— dinner in a flash!