Artichoke Ravioli
2 9-ounce packages refrigerated cheese ravioli
26 oz. Meatless spaghetti sauce
14 oz. Can water-packed artichoke hearts – drained, rinsed and chopped
4 ½ oz. Whole mushrooms, drained
2 ½ oz. Sliced ripe olives, drained
6 oz. Shredded mozzarella
Preheat oven to 400. Cook ravioli; drain and return to pan. Add spaghetti sauce, artichokes, mushrooms, and olives; gently toss. Transfer to greased 9x13 baking dish and sprinkle with mozzarella. Bake uncovered for 15-20 minutes.
