Ravioli with Tomato-Alfredo Sauce

By carvalhohm

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

Details

Adapted from bettycrocker.com

Preparation

Step 1

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.

1 Serving: Calories 345