Stacked Vegetables and Ravioli
Total TimePrep: 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 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
- 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 of the ravioli and vegetables, half of ricotta mixture, 7 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.
- 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.
Nutrition Facts1 piece: 323 calories, 11g fat (6g saturated fat), 76mg cholesterol, 779mg sodium, 39g carbohydrate (15g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1 vegetable.
Sep 5, 2019
This is a yummy casserole that tastes a lot like lasagna. It is good as is, but we really enjoy it with pork sausage added! My hubby had 3 helpings for dinner! It tends to be a little bit watery after you start scooping it out of the pan, but I think that's because of the zucchini and squash and their natural tendencies to be more watery, on top of putting them in boiling water, and even after draining everything well.
Aug 23, 2019
This is a great recipe that's easy to "tweak". My summer squash had gone bad, so instead I used frozen spinach that I thawed and drained, along with half a can of drained petite diced tomatoes. I also used sausage ravioli since there would be so much cheese in the dish already. Easy and delicious! Will definitely make this again.
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!
Jul 25, 2013
I followed directions for most part. I used two unpeeled yellow crock neck and one peeled green zucchiniI 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
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!
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!
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!
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.
May 21, 2012
We enjoyed this very much and it was a change from many pasta dishes, plus the vegetables. Add a salad and you have a great dinner.