Stacked Vegetables and Ravioli |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Fresh squash, zucchini and basil meet ricotta cheese and ravioli in this crowd-pleasing casserole with delicious summer flavors. One bite and youâll know: This is what summer lovinâ tastes like. Ingredients:
2 yellow summer squash |
2 medium zucchini |
1 package (9 ounces) refrigerated cheese ravioli |
1 cup ricotta cheese |
1 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 |
Directions:
1. Using a vegetable peeler, cut squash and zucchini into very thin lengthwise strips. In a Dutch oven, cook ravioli according to package directions, adding the vegetable strips during the last 3 minutes of cooking.
2. Meanwhile, in a small bowl, combine the ricotta cheese, egg and garlic salt; set aside. Drain ravioli and vegetables.
3. Spread 1/2 cup marinara sauce into a greased 11-in. x 7-in. baking dish. Layer with half of the ravioli and vegetables, half of the ricotta mixture, seven basil leaves and 1 cup marinara sauce. Layer with remaining ravioli and vegetables and marinara sauce. Dollop remaining ricotta mixture over the top; sprinkle with Parmesan cheese.
4. Cover and bake at 350° for 25 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Thinly slice remaining basil; sprinkle over top. Yield: 6 servings.
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