Directions:
- Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
- Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
- Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
- Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.5 Kcal (366 kJ) | ||
| Calories from fat | 22.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.53g | 4% | |
|---|---|---|---|
| Cholesterol | 3.06mg | 1% | |
| Sodium | 318.5mg | 13% | |
| Potassium | 537.33mg | 11% | |
| Total Carbs | 9.36g | 3% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 2.87g | 11% | |
| Protein | 7.93g | 16% | |
| Vitamin C | 50.3mg | 84% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 9.7mg | 54% | |
| Calcium | 179.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 48.94 Kcal (205 kJ) | ||
| Calories from fat | 12.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.41g | 4% | |
|---|---|---|---|
| Cholesterol | 1.71mg | 1% | |
| Sodium | 178.16mg | 13% | |
| Potassium | 300.56mg | 11% | |
| Total Carbs | 5.24g | 3% | |
| Sugars | 1.73g | 12% | |
| Dietary Fiber | 1.6g | 11% | |
| Protein | 4.44g | 16% | |
| Vitamin C | 28.1mg | 84% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 5.4mg | 54% | |
| Calcium | 100.6mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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