Ravioli-Vegetable Stacks (Better Homes and Gardens)

This Better Homes and Gardens recipe is a great go-to main dish. It has fresh vegetables, it's quick and easy to prepare, and the portion size can be cut to watch your calorie count. The original is available at http://www.bhg.com/recipe/pasta/ravioli-vegetable-stacks/.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb  frozen meat-filled  ravioli
• 2  small zucchini
•  cooking spray
• 4  plum tomatoes, thinly sliced
• 3  tablespoons olive oil, divided
• 1⁄2 cup fresh basil leaf
• 2  cups  shredded  Italian cheese blend
•  fresh basil
•  salt and pepper, to taste

Directions

1. Cook ravioli according to package directions. Trim and lengthwise slice zucchini. Add zucchini to ravioli during the last 3 minutes of cooking time. Drain, but do not rinse. Preheat oven to 425.
2. Coat an 8-in. x 8-in. square baking dish with cooking spray. Thinly slice tomatoes; layer half of the tomato slices in the baking dish. Drizzle 1 tablespoon of the oil over tomatoes. Sprinkle half the basil. Layer half the ravioli and sprinkle half the cheese. Layer zucchini slices. Drizzle 1 more tablespoon of oil; season with salt and pepper. Layer remaining ravioli, basil, cheese, and tomatoes, in that order. Drizzle remaining 1 tablespoon oil; season with more salt and pepper.
3. Bake, uncovered, for 9 to 10 minutes or until cheese is melted and begins to brown. Cut in squares and sprinkle with fresh basil.