Rating: 5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 8 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

571 calories; fat 33g; cholesterol 114mg; saturated fat 12g; carbohydrates 48g; mono fat 7g; poly fat 1g; insoluble fiber 8g; sugars 5g; protein 29g; vitamin a 1652.1IU; vitamin c 31.3mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.3mg; folate 44.4mcg; sodium 1258mg; potassium 476mg; calcium 494.7mg; iron 3.2mg.
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