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Stacked Vegetables and Ravioli

 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. —Taste of Home Test Kitchen
6 ServingsPrep: 20 min. Bake: 30 min. + standing


  • 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


  • 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.
  • Meanwhile, in a small bowl, combine ricotta cheese, egg and garlic
  • salt; set aside. Drain ravioli and vegetables.
  • 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.
  • Cover and bake 25 minutes. Uncover and bake 5-10 minutes longer or

2 of 2

Stacked Vegetables and Ravioli (continued)

Directions (continued)

  • until cheese is melted. Let stand 10 minutes before cutting. Thinly
  • slice remaining basil; sprinkle over top. Yield: 6 servings.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.