Ravioli Zucchini Casserole

Notes from our test kitchen; since the ravioli will cook more when baked I recommend to cook it less that the stated time on the package

Servings 6

Ingredients:

1 (25-ounce) package refrigerated meat-filled ravioli (or use frozen)

3 tablespoons olive oil

1 medium onion, chopped

1/2 teaspoons crushed chili flakes (optional or adjust to suit heat level)

3 garlic cloves, minced

2 small zucchini,  diced or sliced

28 ounces four-cheese pasta sauce (such as Classico Four Cheese Pasta Sauce)

1 (14-ounce) jar Italian-style stewed tomatoes with garlic, oregano and basil, drained

1 (10-ounce) can sliced or whole mushrooms, well drained

salt and freshly ground black pepper

1 cup shredded mozzarella cheese (can use more)

Instructions:

Grease a 13 x 9-inch baking dish.

Cook the ravioli according to package directions (under cook slightly) drain then transfer to a bowl and toss with 2-3 tablespoons of oil to prevent sticking; set aside.

In a saucepan heat oil over medium-high heat; add in onion and saute until translucent (about 3-4 minutes).

Add in garlic and chili flakes; cook stirring for 2 minutes.

Add in the three-cheese sauce and stewed drained tomatoes and mushrooms; bring to a simmer.

Reduce heat and simmer for about 30 minutes.

Season the sauce with salt and pepper to taste.

Mix in the cooked ravioli and chopped zucchini.

Transfer to prepared , then sprinkle the top with shredded mozzarella cheese.

Bake uncovered in a preheated 350 degree F oven  for 25 minutes or until bubbly and the cheese has melted.

Related posts:

Layered Ravioli Casserole

Ground Beef Zucchini Casserole

Ground Beef Zucchini “Lasagna” Casserole

Three-Cheese Spinach Ravioli Filling

Easy Vegetarian Zucchini-Mushroom Focaccia

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