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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.

3.5 by 11 people
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  • Makes: 4 servings
  • Start to Finish: 25 mins

Ravioli-Vegetable Stacks



  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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