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What's for Dinner? Vegetable Ravioli Bake

By Heather McKinsey April 7, 2014
This recipe makes use of what you have on hand or what you can find easily at the store. It's quick and easy - perfect for a weeknight meal or company on the weekend. It's also a great way to sneak some extra veggies into your family's dinner!

Vegetable Ravioli Bake

Ingredients:
  • 1 package of frozen cheese ravioli (cooked as instructed on package)
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 2 small zucchini, chopped 
  • 1 jar pasta sauce
  • 1 can stewed or crushed tomatoes with garlic
  • 1 tsp oregano
  • 1 tsp basil
  • 3 mushrooms, sliced 
  • 1 can sliced olives
  • 4 ounces shredded mozzarella
Directions:
  1. Heat oven to 350. Spray a 9x13 glass dish with cooking spray. 
  2. Cook ravioli as instructed on package and drain. Place into a separate bowl.
  3. Slice your veggies. Note: feel free to substitute whatever vegetables you have in your refrigerator. This is a great way to use up leftovers!
  4. Heat olive oil in a large saucepan over medium heat until hot. Add garlic and cook for 1 minute. 
  5. Add ravioli and coat. Add all remaining ingredients and stir. (You many need to transfer this to a larger bowl to mix.) 
  6. Pour into prepared baking dish, and sprinkle cheese on top.
  7. Bake 25-30 min until hot and bubbly.