| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casserole, Zucchini, Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Zucchini; thinly sliced |
| 1 |
md |
Onion; thinly sliced |
| 2 |
ts |
Olive oil |
| 1 |
|
Jar Tomato-and-basil pasta sauce (26-oz) |
| 1 |
pk |
Frozen cheese ravioli; (24-oz) cooked |
| 1 |
c |
Shredded mozzarella cheese (4 oz) |
| 1/3 |
c |
Grated parmesan cheese |
INSTRUCTIONS
Recipe by: Southern Living
Saute zucchini and onion in hot oil in a skillet until tender. Spoon
one-third of pasta sauce nto a lightly greased 9-inch square baking dish.
Layer with half each of ravioli, zucchini mixture, and mozzarella; top with
one-third of sauce. Repeat layers, ending with sauce. Sprinkle with
Parmesan cheese.
Bake at 375 degrees 10 minutes or until thoroughly heated.
Formatted for you by: Bill Webster
Posted to Bakery-Shoppe Digest V1 #232 by Bill <thelma@pipeline.com> on Sep
11, 1997
A Message from our Provider:
“You’re never too young for God”