Rating: 4.5 stars 4.5
526 Ratings
  • 5 star values: 361
  • 4 star values: 117
  • 3 star values: 36
  • 2 star values: 10
  • 1 star values: 2

This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.

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  • Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.

  • Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.

  • Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

Cook's Note:

Use yellow summer squash instead of zucchini and substitute 2 or 3 fresh garden tomatoes for the canned tomatoes for another variation.

Nutrition Facts

188 calories; protein 9.7g; carbohydrates 22g; fat 7.6g; cholesterol 24mg; sodium 449.1mg. Full Nutrition
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