This baked pasta meal requires no pre-cooking! Store-bought refrigerated ravioli is nestled in between sliced zucchini, sauce, and cheese with a topping of basil and parmesan bread crumbs. As it bakes, all of the liquid released from the zucchini absorbs into the pasta, resulting in a lasagna-like dish of perfectly cooked ravioli and tender zucchini.
Serves 8
Prep time: 15-20 minutes
Bake time: 55 minutes to 1 hour
Ingredients
Non-stick spray
2 medium zucchini (about 20 oz)
2/3 cup fresh basil, divided
2 cups marinara sauce
2 cups shredded mozzarella cheese
17-oz. package refrigerated ravioli - your choice of flavor (Costco sells this size in packs of two)
Kosher salt
1/2 cup panko bread crumbs
1/2 cup grated parmesan cheese
1/4 tsp granulated garlic
1 Tbsp melted butter
Directions
Preheat oven to 350°F. Spray a 9x13-inch casserole dish.
Slice the zucchini in 1/4-inch slices. Roughly chop 1/2 cup of the fresh basil.
Spoon 1/2 cup of marinara sauce into the casserole dish and spread it around so that a thin layer of sauce covers the bottom of the dish. Place half of the zucchini into the dish in one layer, slightly overlapping the slices. Season the layer with a pinch of salt. Take half of the chopped basil and sprinkle it on top. Next, lay down half of the ravioli in one layer. Spoon 3/4 cup of marinara on top of the ravioli, making sure there is some sauce on each one. Then, sprinkle half of the mozzarella on top of the sauce.
Repeat: zucchini layer, season with a pinch of salt, the other half of the basil, the other half of the ravioli, and the rest of the sauce. *Do not top with the remaining cheese yet!
Cover the dish with foil and bake for 30 minutes. Meanwhile, finely chop the remaining basil. Place it in a bowl along with the bread crumbs, parmesan cheese, 1/4 tsp salt and 1/4 tsp garlic powder. Stir to combine. Add the melted butter and mix until all of the crumb mixture has absorbed the butter.
After 30 minutes of baking, remove the dish from the oven and uncover. Sprinkle the remaining mozzarella cheese evenly on top, followed by the bread crumb mixture. Return to the oven, uncovered, for 25 to 30 more minutes, until the top is golden brown.
Cool for 10 minutes before serving.
Visuals
Layer as follows: sauce, zucchini, fresh basil, ravioli, and more sauce.
Continue with a layer of cheese, more zucchini, basil, ravioli, and top with the remaining sauce.
After 30 minutes of baking, add the remaining cheese. (I had placed the dish on a rimmed baking sheet just in case it overflowed, but it didn't, so I don't think you have to worry about that).
Add the bread crumb mixture on top of the cheese, and return to the oven to finish baking, uncovered.
Allow to cool for 10 minutes before serving.
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