Ravioli and Broccoli Alfredo

READY IN: 50mins


  • 1
    (25 ounce) bag frozen cheese ravioli
  • 1
    tablespoon olive oil
  • 1
    garlic clove, minced
  • 12 - 1
    cup broccoli, chopped
  • 1
    cup mushroom, sliced
  • 1
    medium red pepper, cut into thin strips
  • 1
    yellow pepper, cut into thin strips
  • 1
    (16 ounce) jar low-fat alfredo sauce (separated. You may want to have a second jar handy if you want it to be really saucy)
  • 1
    cup shredded low-fat parmesan cheese (not sprinkle Parmesan cheese)


  • Preheat oven to 350.
  • Cook ravioli according to package directions. Keep warm. (After they're cooked, you can brown them in some oil to give them some color, if desired).
  • Heat oil in large skillet over Medium-High heat.
  • Add garlic and cook for 30 seconds.
  • Add broccoli, mushrooms, red peppers and yellow peppers. Cook and stir for 5 minutes or until peppers are starting to get tender.
  • Add ravioli and half the jar of Alfredo sauce. Stir to combine.
  • Dump the entire mixture into a glass baking dish.
  • Pour the rest of the Alfredo sauce over the ravioli mixture and spread it around to cover.
  • Sprinkle the Parmesan (or Mozzarella) over the casserole.
  • Bake 20-25 minutes or until cheese melts.
  • If you want to brown the cheese, turn the oven to Broil and broil the casserole for 5 minutes. Make sure you watch it so the cheese doesn't burn.