This Garden Vegetable Sauce recipe is an easy way to turn a jar of store-bought pasta sauce into a fresh, flavorful family dinner. Made with fresh vegetables and herbs, this simple pasta sauce is perfect for busy back-to-school nights when you need a quick meal on the table.
The recipe makes a generous batch, so you can serve it for dinner and freeze the leftovers for another easy meal later. It is a practical freezer-friendly pasta sauce recipe that helps make weeknight dinners less stressful.
Make a big batch of the Garden Vegetable Pasta sauce and serve it over (cooked) frozen spinach ravioli then freeze the leftover sauce for another easy weeknight dinner recipe.
I can not even begin to tell you how good this Spinach Ravioli with Garden Vegetable Sauce tasted.
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I used a similar vegetable sauce recipe when I made my Crock Pot Vegetable Lasagna a few months back. Both recipes are delicious and are vegetarian recipes for those that don't eat meat.
If you're not a fan of spinach ravioli you could make the garden vegetable pasta sauce and use it with this Meatball Ravioli Lasagna recipe instead.
Not matter what type of pasta you serve this garden vegetable pasta sauce recipe over you will love it.
How to make Spinach Ravioli with Garden Vegetable Sauce
Ingredients
- 45 ounce jar of your favorite pasta sauce
- 2 medium yellow squash, cubed
- 1 medium zucchini, cubed
- ½ large green pepper, diced
- 1 small onion diced
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon fresh basil, minced (optional)
- 1 bag frozen spinach ravioli
Directions
- Place the first 10 ingredients into a large sauce pot and bring to a boil, stirring occasionally.
- Reduce the heat and simmer 15 minutes.
- Meanwhile cook the ravioli following the directions on the bag.
- Place the cooked ravioli on a platter and carefully pour the hot sauce over them.
- Serve with a salad and some crusty French bread.
Easy Garden Vegetable Sauce
Ingredients
- 45 oz. jar of favorite Pasta Sauce
- 2 medium yellow squash (cubed)
- 1 medium green zucchini (cubed)
- ½ large green bell pepper (diced)
- 1 small small onion diced
- 1 large garlic clove (minced)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon fresh basil (minced (optional))
- 24 medium spinach ravioli ((frozen or fresh))
Instructions
- Cube the fresh vegetables, and garlic and put them into a large sauce pan.
- Pour the pasta sauce into the sauce pan over the vegetables.
- Add the herbs and spices to the pot.
- Heat the sauce on medium high and bring to a boil, stirring occasionally.
- Reduce the heat and simmer 15 minutes or until the vegetables are tender.
- While the sauce is simmering cook the frozen ravioli following the manufacturers directions on the bag.
- Drain the cooked ravioli and place the ravioli on a platter or dinner plate and carefully pour the hot garden vegetable sauce over each serving.
- Serve with a salad and some crusty French bread.
- Makes six servings.
Recipe Expert Tips
Nutrition
Need more easy family recipes? How about this Meatball Ravioli Lasagna recipe?
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