Ravioli-Vegetable Stacks
Recipe from Better Homes and Gardens

Your family will love this layered pasta and zucchini main-dish recipe that can be prepared from start to finish in 30 minutes or less.


Ravioli-Vegetable Stacks

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Servings: Makes 4 servings.
Total Time: 25 mins
Related Categories: Casseroles, Dinner, Quick and Easy Casseroles, Ravioli, Tomatoes, Zucchini
 
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Ingredients
  • 1  lb.
    frozen sausage-or meat-filled ravioli
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  • 2  small
    zucchini
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  • 4 
    plum tomatoes, thinly sliced
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  • 3  Tbsp.
    olive oil
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  • 1/2  cup
    small fresh basil leaves
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  • 1  8-oz. pkg.
    shredded Italian-blend cheese (2 cups)
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  •  
    Fresh basil (optional)
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Directions
1.
Preheat oven to 425 degrees F. Cook ravioli according to package directions. Trim and lengthwise slice zucchini. Add zucchini to ravioli during the last 3 minutes of cooking time. Drain, but do not rinse.
2.
In 2-quart square baking dish layer half the tomato slices. Drizzle 1 tablespoon of the oil. Sprinkle half the basil. Using tongs, layer half the ravioli and sprinkle half the cheese. Layer zucchini slices; drizzle 1 tablespoon oil. Layer remaining ravioli, basil, cheese, and tomato; drizzle remaining oil. Season with salt and ground black pepper.
3.
Bake, uncovered, 9 to 10 minutes or until cheese is melted and begins to brown. To serve, cut in squares; sprinkle with fresh basil. Makes 4 servings.
Nutrition information
Calories 571, Total Fat 33 g, Saturated Fat 12 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 1 g, Cholesterol 114 mg, Sodium 1258 mg, Carbohydrate 48 g, Total Sugar 5 g, Fiber 8 g, Protein 29 g. Daily Values: Vitamin C 53%, Calcium 49%, Iron 18%. Percent Daily Values are based on a 2,000 calorie diet
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