- 2 pkgs (9 oz each) of refrigerated cheese filled ravioli
- 1 jar (26 oz) spaghetti sauce
- 1 jar (4.5 oz) sliced mushrooms
- 1 package (3.5 oz) sliced pepperoni, halved (about one cup)
- 1 cup shredded mozzarella cheese
- Cook and drain ravioli as directed on the package. Cover to keep warm.
- In a saucepan, heat spaghetti sauce, mushrooms, and pepperoni to boiling. Reduce heat to low. Simmer for 8-10 minutes.
- Stir cooked ravioli into sauce mixture and serve. Sprinkle with cheese.