Ravioli-Vegetable Stacks (Better Homes and Gardens)

• 1 lb frozen meat-filled ravioli
• 2 small zucchini
• cooking spray
• 4 plum tomatoes, thinly sliced
• 3 tablespoons olive oil, divided
• 12 cup fresh basil leaf
• 2 cups shredded Italian cheese blend
• fresh basil
• salt and pepper, to taste

1. Cook ravioli according to package directions.
2. Trim and lengthwise slice zucchini.
3. Add zucchini to ravioli during the last 3 minutes of cooking time.
4. Drain, but do not rinse.
5. Preheat oven to 425.
6. Coat an 8-in.
7. x 8-in.
8. square baking dish with cooking spray.
9. Thinly slice tomatoes; layer half of the tomato slices in the baking dish.
10. Drizzle 1 tablespoon of the oil over tomatoes.
11. Sprinkle half the basil.
12. Layer half the ravioli and sprinkle half the cheese.
13. Layer zucchini slices.
14. Drizzle 1 more tablespoon of oil; season with salt and pepper.
15. Layer remaining ravioli, basil, cheese, and tomatoes, in that order.
16. Drizzle remaining 1 tablespoon oil; season with more salt and pepper.
17. Bake, uncovered, for 9 to 10 minutes or until cheese is melted and begins to brown.
18. Cut in squares and sprinkle with fresh basil.

frozen meat, zucchini, cooking spray, tomatoes, olive oil, fresh basil leaf, italian cheese blend, fresh basil, salt

Taken from www.food.com/recipe/ravioli-vegetable-stacks-better-homes-and-gardens-478909 (may not work)