• 1 Tbsp. Bertolli® Classico™ Olive Oil
  • 1/4 cup onions (chopped)
  • 1 zucchini (medium, halved lengthwise and thinly sliced)
  • 1 clove garlic (finely chopped)
  • 1 jar Bertolli® Vodka Sauce made with Fresh Cream
  • 1/4 teaspoon salt
  • 8 ounces frozen ravioli (cooked and drained)
  • 1/2 cup shredded mozzarella cheese (about 2 oz)
  • 1 tablespoon grated parmesan cheese
  • 1 tablespoon plain dry bread crumbs


  1. Preheat oven to 425°. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add zucchini and cook, stirring occasionally, 2 minutes. Add garlic and cook, stirring frequently, 30 seconds. Add Sauce and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes.
  2. Combine sauce mixture with ravioli in 1-1/2-quart casserole. Combine mozzarella cheese, Parmesan cheese and bread crumbs in small bowl; sprinkle over casserole. Bake 10 minutes or until cheese is melted and sauce is bubbling.
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