Ingredients

• 1  lb. frozen sausage-or meat-filled ravioli
• 2  small zucchini
• 4  plum tomatoes, thinly sliced
• 3  Tbsp. olive oil
• 1/2  cup small fresh basil leaves
• 1  8-oz. pkg. 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.