Cassaroles/ Dinner/ Foods of the World/ Meatless/ Pasta/ Top 10 Must Have Recipes/ Uncategorized

Baked Ravioli Zucchini and Squash

November 1, 2021

Baked Ravioli Zucchini and Squash is the ideal easy peasy pasta recipe for summer, fall, and winter.  Ravioli, Zucchini, yellow squash, provolone cheese, fresh mozzarella, and eggplant are smothered with a homemade tomato sauce, layered with vegetables, and topped with fresh herbs.

Baked Ravioli Zucchini and Squash casserole are so simple to make for dinner it’s almost ridiculous. This recipe has a short prep time and cooks time. It’s as simple as slicing veggies and layering the veggies, sauce, cheese, and Ravioli, topping with fresh mozzarella and garnishing with fresh herbs.

 

Baked Ravioli Zucchini and SquashLet’s address the elephant in the room. While Baked Ravioli Zucchini and Squash contains Italian ingredients, this isn’t an Authentic Italian recipe that you would find in Italy. This is just a casserole with Italian ingredients that I started making when our family had busy nights such as baseball and football practice or games with the boys.

This pasta recipe also freezes pretty well. It’s a great timesaver when you are just not in the mood to cook. Just be sure to store it in an airtight container with a layer of plastic wrap on the top and a tight fighting lid. It will last for a few months in the freezer if properly stored. When ready to serve, thaw out on the counter and then pop the casserole in the oven and reheat. (if needed, add a little more sauce and top with fresh mozzarella)

 

 

 

Baked Ravioli Zucchini and SquashWhile this recipe meatless dish, while not Vegan due to the Ravioli having cheese in it. The casserole can easily be made vegan by replacing the Ravioli I use for a vegan brand. However, if you are looking for a casserole with meat, you can easily add Italian Sausage or lean ground beef.

 

INGREDIENTS NEEDED FOR BAKED RAVIOLI ZUCCHINI AND SQUASH 

  • Organic fresh cheese-filled Ravioli. Be sure to buy a quality brand. You can find the Ravioli at the market in the refrigerated section. If you can not find the fresh Ravioli at your market, you can use frozen but will need to adjust the recipe by boiling them in salted water for a few minutes before using them.

  • Homemade pasta sauce you have on hand or a quality organic brand of spaghetti sauce. If you do not have homemade sauce on hand, let me suggest a simple, authentic sauce that my blogging buddy Christina makes that’s an authentic Italian sauce. It only takes minutes to make and is guaranteed if you follow her directions and tips to a “T,” it will turn out perfect every time. 

  • Fresh Organic Zucchini and Yellow Squash. Be sure to look at the veggies carefully for any imperfections if you are in a location that you can not purchase fresh produce. Sliced Organic frozen zucchini and squash can be used In place of fresh. Just be sure to adjust prep and cooking time.

  • Fresh Organic eggplant. This is an optional ingredient that I only recommend using when in season and fresh. I do not recommend using frozen eggplant as it just seems to get squishy and gives the casserole a slightly bitter taste.

  • Yellow Onions. Yellow onions are recommended for this recipe. However, white onions can be used in place of the yellow onions if need be. I do not recommend sweet onions or red onions. 

  • Deli sliced non-smoked Provolone cheese. Smoked provolone cheese will overpower the Baked Ravioli Zucchini and Squash casserole. So it is not recommended for use.

  • Fresh Mozzarella cheese. Be sure to get a quality brand in your deli sections. Worst case, you can use regular shredded mozzarella, but it significantly downgrades the recipe’s flavor.

  • Fresh organic herbs such as basil and parsley. Do not substitute the fresh herbs with dried.

 

 

Baked Ravioli Zucchini and SquashThe great thing about this recipe is that you won’t need very much equipment to make it. Clean-up is very simple, and that’s a win-win situation, in my opinion. If using fresh ravioli from the market refrigerated section, you will only need a cutting board, sharp kitchen knife, a deep large casserole dish, hot pads, and a serving spoon.

 

EQUIPMENT NEEDED FOR BAKED RAVIOLI ZUCCHINI AND SQUASH 

  • Sharp kitchen knife to slice the vegetables

  • Cutting board to slice the vegetables 

  • Deep large casserole dish to cook the recipe

  • Hot pads to protect hands

  • A Serving spoon to serve the casserole

 

Baked Ravioli Zucchini and Squash

 

 

TIPS AND TRICKS FOR THIS RECIPE

  1. If you need to substitute the ravioli for frozen, be sure to adjust the recipe- you will need to place them in salted boiling water for about 2-3 minutes before adding to the casserole. Be sure to use a quality brand.

  2. Use quality homemade pasta sauce or your favorite organic pasta sauce for the best flavor results,

  3. If you need to substitute the fresh zucchini or squash with organic frozen, slightly thaw before adding to the recipe in a colander. 

  4. Do not use frozen eggplant if eggplant is out of season. It tends to be squishy and bitter. This ingredient is optional.

  5. Use non-smoked provolone cheese. The smoked provolone cheese overpowers the recipe.

  6. Use fresh mozzarella cheese for the best results.

  7. Do not use dried herbs as they considerably change the flavor of the Baked Ravioli Zucchini and Squash. These are optional and should be added as your garnish before serving.

 

 

 

Baked Ravioli Zucchini and Squash

Baked Ravioli Zucchini and Squash

hmccallum
Baked Ravioli Zucchini and Squash is the ideal easy peasy pasta recipe. Ravioli, Zucchini, yellow squash, provolone cheese, fresh mozzarella, and eggplant are smothered with a homemade tomato sauce, layered with vegetables, and topped with fresh herbs.
5 from 23 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine American, Italian
Servings 8 Servings
Calories 368 kcal

Equipment

  • Sharp kitchen knife to slice the vegetables
  • Cutting board to slice the vegetables 
  • Deep large casserole dish to cook the recipe
  • Aluminum foil
  • Hot pads to protect hands
  • Serving spoon to serve the casserole

Ingredients
  

  • 2-16- ounces fresh ravioli with cheese may sub with frozen
  • 32 ounces pasta sauce plus more if needed
  • 16 ounces Provolone cheese sliced
  • 2 small zucchini sliced may sub with frozen
  • 2 small yellow squash sliced may sub with frozen
  • 1 small eggplant skip if out of season
  • 8 ounces fresh mozzarella cheese may sub with regular
  • 1 small yellow onion diced may sub with white
  • ¼ cup basil may sub with Parsley
  • Kosher salt optional, to taste
  • freshly ground black pepper optional, to taste
  • cooking spray

Instructions
 

  • Gather all equipment and ingredients for the recipe.
  • Do all prep work, such as slicing and dicing the veggies. Slice squash and zucchini into thin ¼ inch rounds. Dice the yellow onions. (See blog notes if making substitutions for this recipe)
  • Preheat the oven to 375°
  • Prepare the deep large casserole dish with cooking spray. Add a layer of sauce to the bottom of the casserole dish. Then add diced onions. On top of the pasta sauce, add a layer of cheese-filled ravioli. Add about ½ of the provolone cheese. Top with a layer of sauce and a layer of zucchini and squash. I like to alternate the zucchini and squash. Season with salt and pepper to own taste. Repeat process. (See blog notes if making substitutions for this recipe)
  • Place a layer of aluminum foil over the casserole and place it in a preheated oven.-Bake at 375° for about 3o minutes. Remove the casserole from the oven and place the fresh mozzarella slices on the top of the casserole. Bake another 15 minutes or until the cheese has melted.
  • Remove from the oven and add the fresh herbs to the top before serving.

Notes

TIPS AND TRICKS FOR THIS RECIPE
  1. If you need to substitute the ravioli for frozen, be sure to adjust the recipe- you will need to place them in salted boiling water for about 2-3 minutes before adding to the casserole. Be sure to use a quality brand.
  2. Use quality homemade pasta sauce or your favorite organic pasta sauce for the best flavor results,
  3. If you need to substitute the fresh zucchini or squash with organic frozen, slightly thaw before adding to the recipe in a colander. 
  4. Do not use frozen eggplant if eggplant is out of season. It tends to be squishy and bitter. This ingredient is optional.
  5. Use non-smoked provolone cheese. The smoked provolone cheese overpowers the recipe.
  6. Use fresh mozzarella cheese for the best results.
  7. Do not use dried herbs as they considerably change the flavor of the Baked Ravioli Zucchini and Squash. These are optional and should be added as your garnish before serving.
 
 
 
Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.

Nutrition

Calories: 368kcalCarbohydrates: 18gProtein: 26gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 1316mgPotassium: 923mgFiber: 5gSugar: 9gVitamin A: 1534IUVitamin C: 32mgCalcium: 611mgIron: 3mg
Keyword Baked, Ravioli, Yellow Squash, Zucchini
Tried this recipe?Let us know how it was!

 

 

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  • Rigatoni and Sausage recipe is made with everyday easy-to-find organic ingredients.  The pasta sauce is authentic yet simple to make with layers of delicious flavor and packed with Sweet Italian Sausage that will have you in and out of the kitchen in no time flat.
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  • Easy to Make Pierogi Lasagna Rolls are for those of us that do not look forward to spending hours in the kitchen making Old Fashioned Polish Pierogies but enjoy the delicious taste of a homemade pierogi. 

 

 

 

 

 

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20 Comments

  • Reply
    Chandice
    November 8, 2021 at 12:12 am

    Oh my goodness, this Baked Ravioli Zucchini and Squash is such a cozy dish! So much flavor and not too hard to make either with the great instructions. Thank you so much!

  • Reply
    Brianna
    November 7, 2021 at 9:10 pm

    This Baked Ravioli Zucchini and Squash were so Saucy, cheesy and full of my favorite veggies! Easy to make, and my entire family loved it.

  • Reply
    Tristin
    November 7, 2021 at 8:23 pm

    I love cooking with eggplant, Zucchini, and squash, but it’s hard to find great recipes for it. My whole family loved this Baked Ravioli Zucchini and Squash!!

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