2 large Onions
1 Red Pepper
1 Green Pepper
4 cups Mushrooms
3 cups grated Mozzarella Cheese
1 cup Parmensan Cheese
2 tsp Italian Seasoning
2 jars Classico Pasta Sauce or any choice
Chop the vegetable in the size and shape you prefer and saute til tender. Mix the vegetables with the sauce and then add to the cooked ravioli. Toss in the mozzarella and spread this mixture in a large baking pan. Top with the parmesan cheese. Bake at 375 for 20 minutes.
I serve this with roasted asparagus and cornmeal muffins.
Submitted by: Jean