Stacked Vegetables and Ravioli

Name: Stacked Vegetables and Ravioli
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings.
Ingredients: 2 yellow summer squash; 2 medium zucchini; 1 package (9 ounces) refrigerated cheese ravioli; 1 cup ricotta cheese; 1 large Eggland's Best 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

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

Ingredients

2 yellow summer squash
2 medium zucchini
1 package (9 ounces) refrigerated cheese ravioli
1 cup ricotta cheese
1 large Eggland's Best 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

Directions

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, 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.
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 Facts

1 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.

Originally published as Stacked Vegetables and Ravioli in Simple & Delicious June/July 2012

Reviews

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Average Rating:

Sadon42

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!
darcien007

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
cheeriogirl

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!
cooley2

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!
EvaKay

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!
djdewey

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.
judy17550

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.