Ravioli-Vegetable Stacks (Better Homes and Gardens) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 /recipe/pasta/ravioli-vegetable-stacks/. Ingredients:
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:
1. 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.
2. 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.
3. 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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