Oven-Baked Ravioli

• 1 Tbsp. Bertolli(R) ClassicoTM Olive Oil
• 1/4 cup onions chopped
• 1 zucchini medium, halved lengthwise and thinly sliced
• 1 clove garlic finely chopped
• 1 jar Bertolli(R) Vodka Sauce made with Fresh Cream
• 1/4 teaspoon salt
• 8 ounces frozen ravioli cooked and drained
• 1/2 cup shredded mozzarella cheese about 2 oz
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon plain dry bread crumbs

1. Preheat oven to 425u0b0. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add zucchini and cook, stirring occasionally, 2 minutes. Add garlic and cook, stirring frequently, 30 seconds. Add Sauce and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes.
2. Combine sauce mixture with ravioli in 1-1/2-quart casserole. Combine mozzarella cheese, Parmesan cheese and bread crumbs in small bowl; sprinkle over casserole. Bake 10 minutes or until cheese is melted and sauce is bubbling.

onions, zucchini, garlic, vodka sauce, salt, mozzarella cheese, parmesan cheese, bread crumbs

Taken from www.yummly.com/recipe/Oven-baked-ravioli-300098 (may not work)