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Ravioli Marinara

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Ravioli Marinara
  • Prep 5 min
  • Total 18 min
  • Servings 6
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So what if it's from a jar! Any tomato pasta sauce will do, especially when you add a blend of frozen mixed veggies, cannellini beans and a little Parmesan to top this ready-to-go ravioli.
Updated Aug 3, 2010

Ingredients

  • 1 package (25 to 27 1/2 oz) frozen cheese-filled ravioli
  • 1 jar (28 oz) tomato pasta sauce (any chunky variety)
  • 1 bag (1 lb) frozen broccoli, green beans, pearl onions and red peppers
  • 1 can (15 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed
  • 1/4 cup shredded fresh Parmesan cheese, if desired

Steps

  • 1
    Cook and drain ravioli as directed on package.
  • 2
    While ravioli is cooking, mix pasta sauce, vegetables and beans in 3-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes or until vegetables are tender.
  • 3
    Serve vegetable mixture over ravioli. Serve with cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use a 15- to 16-ounce can of great northern beans, rinsed and drained, instead of the cannellini beans.
  • tip 2
    You can use purchased grated Parmesan cheese in a canister instead of shredded fresh Parmesan cheese.

Nutrition

465 Calories, 15 g Total Fat, 23 g Protein, 69 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
465
Calories from Fat
135
Total Fat
15 g
Saturated Fat
6 g
Cholesterol
120 mg
Sodium
1710 mg
Potassium
1070 mg
Total Carbohydrate
69 g
Dietary Fiber
9 g
Protein
23 g
% Daily Value*:
Vitamin A
56%
56%
Vitamin C
52%
52%
Calcium
34%
34%
Iron
30%
30%
Exchanges:
4 Starch; 2 Vegetable; 1 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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