Ravioli Bake!

 

You will need:

1 ½ cups sliced yellow squash*

1 ½ cups sliced Mexican grey squash or zucchini*

2 cups chops fresh broccoli

2 cups chopped fresh spinach

½ cup shredded mixed cheese

24 ounce jar of pasta sauce

8 ounce package of ravioli

1.       Preheat oven to 350 degrees.

2.       In a large mixing bowl, mix together squash, broccoli, and spinach

3.       In the bottom of a large baking pan (9x13), cover the bottom in a thin layer of pasta sauce (about ¼ cup).

4.       Pour in half of the vegetable mixture.

5.       Slowly cover vegetables with ½ cup of pasta sauce.

6.       Top with ravioli.

7.       Slowly cover ravioli with ½ cup of pasta sauce.

8.       Sprinkle ¼ cup of shredded cheese over the casserole.

9.       Pour in remaining vegetables.

10.   Top with remaining pasta sauce and sprinkle with the remaining shredded cheese.

11.   Bake at 350 degrees for 45 minutes if ravioli is thawed. If ravioli is frozen add 15 minutes to cooking time.

Cook’s notes:

* Slice the squash by cutting it in half length wise. Then thinly slice across the width.

This recipe can be made ahead the day before for an easy week night meal.

If you want more sauce add one 8 ounce can of tomato sauce to the jar of pasta sauce.

My current ravioli of choice is Rising Moon, which has about a dozen different types at our local grocery store. My husband and I are slowly working on trying all the different types.

I prefer Ragu garden pasta sauce over any other kind I have tried. I do add spices to it when I have time, but when I am in hurry I use it as is.

** Come back on Wednesday for the simplified version of this ravioli bake! **