• 6servings
  • 18minutes
  • 465calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, H, C, P
MineralsZinc, Copper, Chromium, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (25 to 27 1/2 oz) frozen cheese-filled ravioli

  2. 1 jar (28 oz) tomato pasta sauce (any chunky variety)

  3. 1 bag (1 lb) frozen broccoli, green beans, pearl onions and red peppers

  4. 1 can (15 oz) Progresso® cannellini (white kidney) beans, drained, rinsed

  5. 1/4 cup shredded fresh Parmesan cheese, if desired

Instructions Jump to Ingredients ↑

  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.


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