Stacked Vegetables And Ravioli Casserole

I like this video because the sea otter is so cute, but also because of those cups.

The stacking cups were one of the only toys I ever bought for my children (because the kiddies received so many toy gifts from friends and relatives).

It was the most inexpensive, enduring, beloved purchase ever.

All four of my kids adored the cups and spent many, many hours over the course of their young years playing with them.

I still keep the cups, neatly stacked, under my bathroom sink. Just looking at them reminds me of that really special time of my life. A gaze at the cups and I can vividly remember the little fingers of my tiny people. I miss those hands tucked into mine.

Sap·py (s p ). adj. sap·pi·er, sap·pi·est. 1. Full of sap; juicy. 2. Slang Excessively sentimental; mawkish. 3. Slang Silly or foolish. 4. Something or someone very lame, or so sweet that it makes you want to puke.

Take that as a bridge from the cups to the casserole.

I love all of the fresh flavors in this Ravioli Casserole. I also love that it is so simple to throw together.


Stacked Vegetables And Ravioli Casserole

Ingredients:

2 yellow summer squash
2 medium zucchini
1 package (9 ounces) refrigerated cheese ravioli
1 cup ricotta cheese
1 egg
1/2 teaspoon garlic salt
1 jar (24 ounces) marinara or spaghetti sauce
10 fresh basil leaves, divided
3/4 cup shredded Parmesan cheese

Directions:

1. Using a vegetable peeler, cut squash and zucchini into very thin lengthwise strips. (I was going to skip the veg peeler and just slice thinly. I’m glad I didn’t as the ribbons added a unique texture which was really quite nice.)

2. In a large pot, cook ravioli according to package directions, adding the vegetable strips during the last 3 minutes of cooking.

3. Meanwhile, in a small bowl, combine the ricotta cheese, egg and garlic salt; set aside.

4. Drain ravioli and vegetables.

5. Spread 1/2 cup marinara sauce into a greased 11 x 7-inch baking dish. Layer with half of the ravioli and vegetables, half of the ricotta mixture, seven basil leaves and 1 cup marinara sauce. Layer with remaining ravioli and vegetables and marinara sauce. Dollop remaining ricotta mixture over the top; sprinkle with Parmesan cheese.

6. Cover and bake at 350°F for 25 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Thinly slice remaining basil; sprinkle over top.

Serves 6

Recipe from Simple & Delicious Magazine

Now for a really sappy song.

I actually own this song, but sharing The Osmonds is a sure way to get a take down slap.

But, honestly, watching Donny really makes the experience totally sappy.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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One Response to Stacked Vegetables And Ravioli Casserole

  1. Laurie says:

    The first of four dinners this week from “i sing in the kitchen”. This one is thumbs up from the whole family! Easy to make, delicious to eat! Thanks Tricia!

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