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

Stacked Vegetables and Ravioli Recipe

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. Preheat oven to 350°. Using a vegetable peeler, cut squash and zucchini into very thin lengthwise strips. In a Dutch oven, cook ravioli according to package directions, adding vegetable strips during last 3 minutes of cooking.
  2. Meanwhile, in a small bowl, combine ricotta cheese, egg and garlic salt; set aside. Drain ravioli and vegetables.
  3. Spread 1/2 cup marinara sauce into a greased 11x7-in. baking dish. Layer with half the ravioli and vegetables, half 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 top; sprinkle with Parmesan cheese.
  4. Cover and bake 25 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand 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.

This recipe pairs well with a medium red wine.

Taste of Home Special Offer: Enjoy this recipe with Santa Margherita Chianti Classico Reserva Italy 2009. Initial tastes of fruits and spice move to herbal notes for a long smooth finish. Buy now and get 3 bottles for $49.99. Order Now

Reviews for Stacked Vegetables and Ravioli

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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