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.
- 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.
- 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.
- 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 Facts (Ravioli-Vegetable Stacks)
- Per serving:
- 571 kcal cal.,
- 33 g fat
- (12 g sat. fat,
- 1 g polyunsaturated fat,
- 7 g monounsatured fat),
- 114 mg chol.,
- 1258 mg sodium,
- 48 g carb.,
- 8 g fiber,
- 5 g sugar,
- 29 g pro.
- Percent Daily Values are based on a 2,000 calorie diet