Creamy Spinach Ravioli

1 package (8 oz.) mushrooms, sliced
1/2 cup chopped onion
1/2 cup diced red pepper (can omit)
2 packages refrigerated cheese filled ravioli
2 garlic cloves, pressed
1/4 tsp. black pepper
3 ounces cream cheese (fat free or reduced fat)
1/3 cup evaporated milk (fat free)
1 package frozen creamed spinach (can use regular spinach), thawed

Directions:
1. Cook ravioli according to package directions. Drain and return to a casserole; cover and keep warm.
2. Meanwhile, heat large skillet over medium heat. Lightly spray skillet with nonstick cooking spray; add mushrooms, onion, bell pepper, garlic, and black pepper. Cook and stir 3-4 minutes or until vegetables are tender.
3. Reduce heat to low; add cream cheese and evaporated milk. Stir until cream cheese is melted and sauce is smooth. Sit in creamed spinach. Simmer over low 1-2 minutes or until heated through. Pour vegetables over ravioli; stir gently. Serve immediately.