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Stacked Vegetables and Ravioli

Fresh squash, zucchini and basil meet ricotta cheese and ravioli in this crowd-pleasing casserole with delicious summer flavors. One bite and you’ll know: This is what summer lovin’ tastes like. —Simple & Delicious Test Kitchen

6 ServingsPrep: 20 min. Bake: 30 min. + standing

Ingredients

2 yellow summer squash
2 medium zucchini
1 package (9 ounces) refrigerated cheese ravioli
1 cup ricotta cheese
1 egg
1/2 teaspoon garlic salt
1 jar (24 ounces) marinara or spaghetti sauce
10 fresh basil leaves, divided
3/4 cup shredded Parmesan cheese

Directions

Using a vegetable peeler, cut squash and zucchini into very thin
lengthwise strips. In a Dutch oven, cook ravioli according to
package directions, adding the vegetable strips during the last 3
minutes of cooking.
Meanwhile, in a small bowl, combine the ricotta cheese, egg and
garlic salt; set aside. Drain ravioli and vegetables.
Spread 1/2 cup marinara sauce into a greased 11-in. x 7-in. baking
dish. Layer with half of the ravioli and vegetables, half of the
ricotta mixture, seven basil leaves and 1 cup marinara sauce. Layer
with remaining ravioli and vegetables and marinara sauce. Dollop
remaining ricotta mixture over the top; sprinkle with Parmesan
cheese.
Cover and bake at 350° for 25 minutes. Uncover and bake 5-10

2 of 2

Stacked Vegetables and Ravioli (continued)

Directions (continued)

minutes longer or until cheese is melted. Let stand for 10 minutes
before cutting. Thinly slice remaining basil; sprinkle over top.
Yield: 6 servings.

Nutrition Facts: 1 piece equals 323 calories, 11 g fat (6 g saturated fat), 76 mg cholesterol, 779 mg sodium, 39 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1 vegetable.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.