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Stacked Vegetables and Ravioli Recipe
Stacked Vegetables and Ravioli Recipe photo by Taste of Home

Stacked Vegetables and Ravioli Recipe

Read Reviews (6)
4.83 6
Publisher Photo
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. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. Bake: 30 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + standing
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. 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.
  2. Meanwhile, in a small bowl, combine the ricotta cheese, egg and garlic salt; set aside. Drain ravioli and vegetables.
  3. 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.
  4. Cover and bake at 350° for 25 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Thinly slice remaining basil; sprinkle over top. Yield: 6 servings.
Originally published as Stacked Vegetables and Ravioli in Simple & Delicious June/July 2012, p15

Nutritional 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.

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Stacked Vegetables and Ravioli(6)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 25, 2013

I followed directions for most part. I used two unpeeled yellow crock neck and one peeled green zucchini

I sautéed the Vegs w galic salt. Other than that I sprinkled mozzarella on top. Very good vegetarian dinner. I would add fresh spinach next time or gr turkey for the protein

MY REVIEW
Reviewed Aug. 19, 2012

We all enjoyed this a lot. Next time, I will chop up the basil leaves for the inner layer--finding a whole one in a bite was a little much!

MY REVIEW
Reviewed Jul. 14, 2012

Enjoyed this recipe. Very tasty and loved the zucchini and squash in it. I didn't have the shredded parmesan on hand, subtstituted part-skim mozzarella and turned out wonderful..Excellent!

MY REVIEW
Reviewed May. 30, 2012

I loved everything about this recipe. I made a half recipe as I cooked it for myself. It was easy to assemble and tasted delicious. Now I'm wishing I had made the full recipe!

MY REVIEW
Reviewed May. 30, 2012

I have made this a couple times now and my family really likes it. It is like a veggie lasagna, but with ravioli instead of lasagna noodles. It was easy to assemble and made great leftovers. The only thing I changed the second time around was how much squash I used. The recipe calls for too much for our tastes so I only used one of each the second time around.

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