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
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- 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 Facts : Calories 323 calories, Fat 11g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 779mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jayda Starr Jones
[email protected]I've made this recipe several times and it's always a crowd-pleaser. I highly recommend it!
Bertram King
[email protected]This dish is so easy to make and it's perfect for a weeknight meal.
Karen Riches
[email protected]I made this recipe for my family and they loved it! The ravioli was perfectly cooked and the vegetables were tender and flavorful. I especially loved the sun-dried tomato pesto, which added a delicious depth of flavor to the dish.
Tasrif Hasan
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini, eggplant, and tomatoes that were about to go bad, so I threw them all in this dish and it turned out great!
Ashlee Otterman
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised. It was delicious and I will definitely be making it again.
pawan nagra
[email protected]This recipe is a great way to impress your guests. It's elegant and delicious, and it's sure to be a hit.
Nani Gopal
[email protected]I love the combination of flavors in this dish. The sweetness of the vegetables pairs perfectly with the tangy pesto sauce.
Pubg Mobile
[email protected]This recipe is a bit time-consuming, but it's worth it. The finished dish is absolutely delicious.
Amari _47
[email protected]I'm not a big fan of ravioli, but I loved this dish. The vegetables were so flavorful and the pesto sauce was delicious.
Maria Elia
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the ravioli and they ate all of the vegetables without complaining.
Manaf AL Islam
[email protected]I've made this recipe several times and it's always a crowd-pleaser. I highly recommend it!
Maqsood Soomro
[email protected]This dish is so easy to make and it's perfect for a weeknight meal.
Allan Weyz
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini, eggplant, and tomatoes that were about to go bad, so I threw them all in this dish and it turned out great!
Yubraj Shrestha
[email protected]I made this recipe last night and it was delicious! I used a store-bought pesto sauce and it turned out great.
Michael Nielson
[email protected]This dish was a hit with my family! The ravioli was perfectly cooked and the vegetables were tender and flavorful. I especially loved the sun-dried tomato pesto, which added a delicious depth of flavor to the dish.