RAVIOLI WITH TOMATO-ALFREDO SAUCE

Ravioli with Tomato-Alfredo Sauce image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 7

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

Steps:

Cook and drain ravioli as directed on package; keep warm.
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.
Stir in pasta sauce and half-and-half. Heat to boiling; reduce heat to low. Stir in ravioli, cheese and parsley.

Nutrition Facts : Calories 345, Carbohydrate 42 g, Cholesterol 95 mg, Fat 2, Fiber 3 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1400 mg