Ingredients needed:
* 2 cans of Italian stewed tomatoes, undrained (14 oz. cans)
* 2 cans of reduced-sodium beef broth (14 oz. cans)
* 1 small onion, chopped
* 1 small green pepper, chopped
* 1/2 cup of sliced fresh mushrooms
* 1/2 cup of sliced pepperoni, halved
* 1 1/2 teaspoon of dried oregano
* 1/8 teaspoon of pepper
* 1 package of refrigerated cheese ravioli
* Shredded part-skim mozzarella cheese and sliced ripe olives
Preparation steps:
* In crockpot, combine the first 8 ingredients. Cook, covered, on low for 8 1/2 hours.
* Stir in ravioli; cook, covered on low for 25 minutes or until pasta is tender.
* Top servings with cheese and olives.
Enjoy
(Serves 6)
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