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.
Servings:
Makes 4 servings.
Total Time:
25 mins
Ingredients
-
1 lb.frozen sausage-or meat-filled raviolisee savings
-
2 smallzucchinisee savings
-
4plum tomatoes, thinly slicedsee savings
-
3 Tbsp.olive oilsee savings
-
1/2 cupsmall fresh basil leavessee savings
-
1 8-oz. pkg.shredded Italian-blend cheese (2 cups)see savings
-
Fresh basil (optional)see savings
See More
Shop Related Products
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
Per serving: 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
Add Your Review
Related Recipe
More Great Recipe Ideas from Better Homes and Gardens
