Name: Spicy Ravioli Marinara with Bacon, Zucchini & Mushrooms
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 12 slices bacon; 765 g cheese ravioli, fresh or frozen; 1 ½ (680 g) jars marinara sauce; 3 (227g ) pkgs sliced white mushrooms; 6 medium zucchini squash; black pepper; crushed red pepper; extra virgin olive oil; garlic powder; salt

Spicy Ravioli Marinara with Bacon, Zucchini & MushroomsSpicy Ravioli Marinara with Bacon, Zucchini & Mushrooms — a 30-minute lunch recipe with 10 ingredients, serving 6.Ingredients

12 slices bacon

765 g cheese ravioli, fresh or frozen

1 ½ (680 g) jars marinara sauce

3 (227g ) pkgs sliced white mushrooms

6 medium zucchini squash

black pepper

crushed red pepper

extra virgin olive oil

garlic powder

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and ravioli, and stir for a few seconds. Cook, stirring occasionally, until just tender, about 5 minutes (or cook according to package instructions). Drain and set aside.

Small dice bacon.

Meanwhile, preheat another large pot over medium-high heat.

Once the pot is hot, add bacon and cook, stirring occasionally, until crispy, 5-6 minutes. Using a slotted spoon, remove bacon to a paper towel-lined plate. (Reserve pot with drippings for later use.)

Meanwhile, wash and dry zucchini. Using a clean cutting board, trim and medium dice the zucchini. Place in a medium bowl.

Return the pot (with drippings) to medium heat, add oil, and swirl to coat the bottom. Add zucchini, mushrooms, and spices; cook, stirring occasionally, until veggies are tender, 5-6 minutes.

Add bacon, drained ravioli, and marinara sauce to the pot. Continue to cook, stirring occasionally, until sauce is warmed through, 3-4 minutes more. Remove from heat.

To serve, divide ravioli and sauce between plates or bowls. Enjoy!

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