Servings
5
servingsPrep time
5
minutesCooking time
20
minutes
Cook Mode
Keep the screen of your device on
Ingredients
18 oz package cheese ravioli
2 Zucchinis, diced
1 yellow onion, diced
1 tbs olive oil
1 tbs minced garlic
1/2 tsp pepper
1 tsp salt
1 tsp dried Rosemary
1 tsp dried oregano
15 oz can corn, drained
15 oz can petite diced tomatoes
12 oz marinara sauce (I used 1/2 of a jar of sauce)
1/3 cup parmesan cheese
Directions
- Fill a large pot with water bring it to a boil on the stove add in the ravioli and cook the ravioli according to the package instructions. Once cooked remove 1/3 cup of the water the ravioli is cooking and set the water to the side. (We will be using it in the sauce) drain the ravioli and set the to the side.
- To the same pot the ravioli was cooked in add the oil in over medium heat. Once hot add in the zucchini and onion cook for 5 minutes stirring occasionally. Now stir in the minced garlic, seasonings, corn, diced tomatoes, marinara sauce, and reserved pasta water stir and let simmer for about 5 minutes stirring occasionally.
- Stir in the cooked ravioli and parmesan cheese let the cheese melt down for 2 minutes then serve and enjoy!
Had to use tortellini instead of ravioli. Still turned out amazing!
Super easy and delicious! Our family really enjoyed this meal
This recipe was great! A quick summertime dinner that comes together so easily. Very flavorful and perfect for meatless Monday. The only things I did differently was used cheese tortellini instead of the ravioli as that’s what I had on hand and I put just a touch of heavy cream in the pasta. This will definitely be in the summer meal rotation!