Ravioli Zucchini Casserole

Lesley Baradel

Ravioli Zucchini Casserole

This easy throw-together casserole can be assembled ahead of time or in minutes before baking off for a quick dinner.
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Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Pasta, Vegetarian & Vegan
Cuisine Italian
Servings 6 servings
Calories 373 kcal


  • 1 bag frozen cheese ravioli
  • 1 whole zucchini, sliced
  • 2 cups low moisture part-skim mozzarella cheese
  • 1 jar spaghetti sauce


  • Preheat oven to 375 degrees F. Spray a 9x13 cooking pan with cooking spray.
  • Spread half of the ravioli on the bottom of the pan. Cover with half of the zucchini slices, half of the spaghetti sauce, and 1 cup of mozzarella cheese. Repeat the layers with the remaining ravioli, zucchini, spaghetti sauce and mozzarella cheese.
  • Cover with aluminum foil and bake for about 25 minutes. Uncover and bake an additional 5-10 minutes or until heated through and cheese is melted.


Mix It Up:  Try using broccoli, edamame, or peas in place of the zucchini to switch up this family-friendly recipe.


Calories: 373kcalCarbohydrates: 43gProtein: 20gFat: 14gSaturated Fat: 7gCholesterol: 53mgSodium: 572mgFiber: 2gSugar: 8g
Keyword convenience, quick and easy, ravioli
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Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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