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.

Ravioli-Vegetable Stacks
Total Time:
25 mins


  • 1 pound frozen sausage-or meat-filled ravioli

  • 2 small zucchini

  • 4 plum tomatoes, thinly sliced

  • 3 tablespoon olive oil

  • ½ cup small fresh basil leaves

  • 1 8 ounce package shredded Italian-blend cheese (2 cups)

  • Fresh basil (optional)


  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 (per serving)

571 Calories
33g Fat
48g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 571
% Daily Value *
Total Fat 33g 42%
Saturated Fat 12g 60%
Cholesterol 114mg 38%
Sodium 1258mg 55%
Total Carbohydrate 48g 17%
Total Sugars 5g
Protein 29g
Vitamin C 31.3mg 157%
Calcium 494.7mg 38%
Iron 3.2mg 18%
Potassium 476mg 10%
Folate, total 44.4mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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