VEGGIE RAVIOLI BAKE RECIPES

STACKED VEGETABLES AND RAVIOLI RECIPE: HOW TO MAKE IT

Stacked Vegetables and Ravioli Recipe: How to Make It image

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

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 9

Ingredients

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

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, FatContent 11g fat (6g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 779mg sodium, CarbohydrateContent 39g carbohydrate (15g sugars, FiberContent 4g fiber), ProteinContent 19g protein. Diabetic Exchanges 2 starch

VEGETABLE RAVIOLI RECIPE - PILLSBURY.COM

Vegetable Ravioli Recipe - Pillsbury.com image

Veggie lovers will enjoy this fast and flavorful pasta dish.

Provided by Pillsbury Kitchens

Total Time 0 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 (9-oz.) pkg. refrigerated cheese ravioli
2 tablespoons olive or vegetable oil
1 small onion, coarsely chopped
1 garlic clove, minced
2 small zucchini, cut in half lengthwise, sliced
1 1/2 cups frozen corn
1/2 cup vegetable broth
2 cups coarsely chopped seeded Italian plum tomatoes
2 tablespoons chopped fresh basil
1 oz. (1/4 cup) shredded fresh Parmesan cheese

Steps:

Cook ravioli as directed on package. Drain; cover to keep warm.
Meanwhile, heat oil in large skillet over medium-high heat until hot. Add onion and garlic; cook and stir 2 minutes. Add zucchini, corn and broth; mix well. Bring to a boil. Reduce heat; simmer 3 to 5 minutes or until zucchini is crisp-tender.
Add tomatoes, basil and cooked ravioli; cook 3 to 5 minutes or until thoroughly heated and slightly thickened, stirring occasionally. If desired, add salt and pepper to taste. Sprinkle with cheese. If desired, garnish with a fresh basil sprig.

Nutrition Facts : Calories 380 , CarbohydrateContent 41 g, CholesterolContent 60 mg, FatContent 3 , FiberContent 4 g, ProteinContent 15 g, SaturatedFatContent 6 g, ServingSize 1 1/2 Cups, SodiumContent 490 mg, SugarContent 7 g

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