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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Ravioli-Vegetable Stacks
Directions
- 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 ,
- 33 g fat
- (12 g sat. fat ,
- 1 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 114 mg chol. ,
- 1258 mg sodium ,
- 48 g carb. ,
- 8 g fiber ,
- 5 g sugar ,
- 29 g pro.