Stacked Vegetables and Ravioli

Fresh squash, zucchini and basil meet ricotta cheese and ravioli in this crowd-pleasing casserole with delicious summer flavors!


Prep: 20 min. Bake: 30 min.+ standing  Serves:6

• 2 yellow summer squash
• 2 med. zucchini
• 1 pkg. (9 oz.) refrigerated cheese ravioli
• 1 c. ricotta cheese
• 1 egg
•  1/2 tsp. garlic salt
• 1 jar (24 oz.) marinara or spaghetti sauce
• 10 fresh basil leaves, divided
• 3/4 c. shredded parmesan cheese

1. Using a vegetable peeler, cut squash and zucchini into very thin lengthwise strips. Cook ravioli according to package directions in a Dutch oven, adding the vegetable strips during the last 3 min. of cooking. Meanwhile, combine the ricotta cheese, egg and garlic salt in a small bowl; set aside. Drain ravioli and vegetables.
2. Spread 1/2 c. 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 c. marinara sauce. Layer with remaining ravioli, vegetables and marinara sauce. Dollop remaining ricotta mixture over the top; sprinkle with parmesan cheese.
3. Cover and bake at 350 degrees for 25 min. Uncover and bake 5-10 min. longer or until cheese is melted. Let stand for 10 min. before cutting. Thinly slice remaining basil; sprinkle over top.

Nutrition Facts: 1 piece equals 323 calories, 11 g fat (6 g saturated fat), 76 mg cholesterol, 779 mg sodium, 39 carbohydrate, 4 g fiber, 19 g. protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1 vegetable.


$2.16 per serving