Ravioli With Red Clam Sauce

• 1 (9 ounce) packagerefrigerated cheese ravioli
• 1 (14 1/2 ounce) can stewed tomatoes
• 1 (6 1/2 ounce) can minced clams
• 1 medium zucchini, halved lengthwise and thinly sliced
• 2 teaspoons dried Italian seasoning, crushed
• 1 (8 ounce) can tomato sauce
• 1 tablespoon cornstarch
• grated parmesan cheese

1. Prepare ravioli by following the package directions.
2. Meanwhile, in a saucepan, combine the stewed tomatoes, undrained clams, zucchini, and Italian seasoning.
3. Bring to a boil; lower heat and simmer, uncovered, for 1 minute.
4. Stir together the tomato sauce and cornstarch until blended.
5. Add to hot mixture; cook and stir overm medium heat until thickened and bubbly.
6. Cook and stir for 2 more minutes; adjust seasoning to taste with salt/pepper, if needed.
7. Serve clam sauce over hot cooked ravioli.
8. Sprinkle with parmesan cheese.

tomatoes, clams, zucchini, italian seasoning, tomato sauce, cornstarch, parmesan cheese

Taken from www.food.com/recipe/ravioli-with-red-clam-sauce-132292 (may not work)