Bring a medium pot of salted water to a boil. Wash and dry produce.

Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve tomatoes. Quarter meatballs.

Once water is boiling, gently add ravioli to pot; reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

While ravioli cook, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper. Cook until just starting to soften, 2-3 minutes.

Add tomatoes, meatballs, half the garlic powder, and 1 tsp Tuscan Heat Spice (all the garlic powder and 2 tsp Tuscan Heat Spice for 4). Cook until tomatoes begin to break down, 2-3 minutes more.

Stir cream sauce base, cream cheese, and stock concentrate into pan with meatball mixture.

Add drained ravioli and cook, stirring, until coated in a creamy sauce (if sauce seems too thick, stir in reserved pasta cooking water a splash at a time).

Season with salt and pepper if desired.

Divide creamy spinach ravioli and meatballs between bowls. Sprinkle with Parmesan and serve.