Ravioli-Vegetable Stacks

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.

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11 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
25 mins
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Ravioli-Vegetable Stacks

Ingredients
1
pound frozen sausage-or meat-filled ravioli
2
small zucchini
4
plum tomatoes, thinly sliced
3
tablespoons olive oil
1/2
cup small fresh basil leaves
1
8 ounce package shredded Italian-blend cheese (2 cups)
 
Fresh basil (optional)

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 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
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