Ravioli-Vegetable Stacks (Better Homes and Gardens)
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“This Better Homes and Gardens recipe is a great go-to main dish. It has fresh vegetables, it's quick and easy to prepare, and the portion size can be cut to watch your calorie count. The original is available at http://www.bhg.com/recipe/pasta/ravioli-vegetable-stacks/.”
Ravioli-Vegetable Stacks (Better Homes and Gardens)
0 recipe photos
READY IN:35mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 1 lb frozen meat-filled ravioli
- 2 small zucchini
- cooking spray
- 4 plum tomatoes, thinly sliced
- 3 tablespoons olive oil, divided
- 1⁄2 cup fresh basil leaf
- 2 cups shredded Italian cheese blend
- fresh basil
- salt and pepper, to taste
Directions
- Cook ravioli according to package directions. Trim and lengthwise slice zucchini. Add zucchini to ravioli during the last 3 minutes of cooking time. Drain, but do not rinse. Preheat oven to 425.
- Coat an 8-in. x 8-in. square baking dish with cooking spray. Thinly slice tomatoes; layer half of the tomato slices in the baking dish. Drizzle 1 tablespoon of the oil over tomatoes. Sprinkle half the basil. Layer half the ravioli and sprinkle half the cheese. Layer zucchini slices. Drizzle 1 more tablespoon of oil; season with salt and pepper. Layer remaining ravioli, basil, cheese, and tomatoes, in that order. Drizzle remaining 1 tablespoon oil; season with more salt and pepper.
- Bake, uncovered, for 9 to 10 minutes or until cheese is melted and begins to brown. Cut in squares and sprinkle with fresh basil.
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Ravioli-Vegetable Stacks (Better Homes and Gardens)