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

Stacked Vegetables and Ravioli Recipe

Read Reviews
5 7 7
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
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 30 min. + standing
MAKES: 6 servings


  • 2 yellow summer squash
  • 2 medium zucchini
  • 1 package (9 ounces) refrigerated cheese ravioli
  • 1 cup ricotta cheese
  • 1 large 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


  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 of the ravioli and vegetables, half of ricotta mixture, seven basil leaves and 1 cup marinara sauce. Layer with remaining ravioli, 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

Medium-Bodied Red Wine

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

Reviews for Stacked Vegetables and Ravioli

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Oct. 15, 2014

"I made this for a "girls night out" get together. I peeled my squash so thin it could have done less time boiling with the ravioli but....even with that it was a HUGE hit. Will make this again!! Got major thumbs up!"

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"

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!"

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!"

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!"

Loading Image