Ravioli And Vegetable Casserole

• 1 tbsp olive oil
• 2 None zucchini, sliced
• 2 (13.5 oz) cans chopped tomatoes
• 1 None onion, roughly chopped
• 2/3 cup vegetable stock
• 2 tsp tomato paste
• 1/2 tsp dried oregano
• 1 lb spinach and cheese ravioli
• 1 (7 oz) can sweet corn, drained
• 1/2 cup dry white breadcrumbs
• 2 oz Cheddar cheese, grated
• None None mixed greens, to serve

1. Preheat oven to 375u0b0F. Heat oil in a frying pan. Add zucchini and cook for 8 mins, until browned on both sides. Drain on paper towels. Add chopped tomatoes, onion, stock, tomato paste and oregano. Season. Simmer for 15 mins, until thickened and reduced. Remove from heat.
2. Cook ravioli in boiling salted water until al dente. Toss with sauce, zucchini and corn. Transfer to a baking dish. Combine breadcrumbs and cheese then sprinkle over top. Bake for 30-35 mins, until golden. Serve hot with mixed greens.

olive oil, zucchini, tomatoes, onion, vegetable stock, tomato, oregano, sweet corn, white breadcrumbs, cheddar cheese, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/29057 (may not work)