Cheese Ravioli Asparagus Pie

• 2 large eggs
• 1 can cream of asparagus soup
• 1 (18 oz.) pkg. frozen cheese ravioli, cooked and drained well
• 1 c. chopped zucchini
• 1 can plum tomatoes, drained and chopped
• 2 Tbsp. fresh basil
• 1 1/2 c. shredded Mozzarella cheese, divided

1. Preheat oven to 375u0b0.
2. Grease a 9-inch pie plate.
3. In a medium bowl, beat eggs with a fork.
4. Stir in undiluted soup and pepper until blended.
5. Cover bottom of pan with a single layer of ravioli.
6. Spoon 1/3 of soup mixture over ravioli.
7. Top with 1/2 of the zucchini, tomatoes, basil and Mozzarella cheese.
8. Repeat layers.
9. Top with remaining Mozzarella and 1/3 of soup mixture. Bake for 45 minutes, or until center is set and browned on top. Let stand for 15 minutes before cutting.

eggs, cream of asparagus soup, frozen cheese ravioli, zucchini, tomatoes, fresh basil, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=944614 (may not work)