STACKED VEGETABLES AND RAVIOLI

Stacked Vegetables and Ravioli 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

Time 50m

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, 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