Ravioli-Vegetable Stacks

Your family will love this layered, pasta and zucchini, main-dish recipe that can be prepared from start to finish in 30 minutes or less. Use your choice of frozen sausage or meat-filled ravioli to layer between zucchini, plum tomatoes, and Italian cheese, creating a healthy and delicious meal that is sure to impress your family and friends.

Yield: 4 servings ( Serving Size: servings )
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  • fresh basil (optional)
  • 1 pound(s) frozen sausage- or meat-filled ravioli
  • 3 tablespoon(s) olive oil
  • 4 plum tomatoes, thinly sliced
  • 8 ounce(s) shredded Italian-blend cheese (2 cups)
  • 1/2 cup(s) small fresh basil leaves
  • 2 small zucchini


  1. 1. Preheat oven to 425 degrees F. 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.

  2. 2. In 2-quart square baking dish layer half the tomato slices. Drizzle 1 tablespoon of the oil. Sprinkle half the basil. Using tongs, layer half the ravioli and sprinkle half the cheese. Layer zucchini slices; drizzle 1 tablespoon oil. Layer remaining ravioli, basil, cheese, and tomato; drizzle remaining oil. Season with salt and ground black pepper.

  3. 3. Bake, uncovered, 9 to 10 minutes or until cheese is melted and begins to brown. To serve, cut in squares; sprinkle with fresh basil.
January 2012

This recipe is a personal recipe added by flambe99 and has not been tested or endorsed by MyRecipes.

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