Ravioli And Vegetable Casserole

• 1 tablespoon olive oil
• 2 zucchini sliced
• 27 ounces chopped tomatoes
• 1 onion roughly chopped
• 2/3 cup vegetable stock
• 2 teaspoons tomato paste
• 1/2 teaspoon dried oregano
• 1 pound spinach and cheese ravioli
• 7 ounces sweet corn drained
• 1/2 cup breadcrumbs dry white
• 2 ounces cheddar cheese grated
• 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 paste, oregano, breadcrumbs dry white, cheddar cheese, mixed greens

Taken from www.yummly.com/recipe/Ravioli-and-Vegetable-Casserole-1400639 (may not work)