Three-Cheese Ravioli and Veggie Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 278.3
  • Total Fat: 13.9 g
  • Cholesterol: 48.8 mg
  • Sodium: 658.6 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 14.2 g

View full nutritional breakdown of Three-Cheese Ravioli and Veggie Casserole calories by ingredient
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Number of Servings: 12


    1 bag (25 oz.) frozen Hill Country Fare Portabella Mushroom Ravioli
    2 medium zucchini or yellow squash
    1 red bell pepper, see & stem removed
    8 oz. chopped mushrooms
    1 Tbsp olive oil
    1 tsp Italian Seasoning
    1 jar (26 oz.) Tuscany Brandy Sauce
    2 cups mozzarella cheese
    4-6 oz. feta cheese, Mediterranean style
    1/2 cup grated Parmesan cheese


Makes 12 servings in a lasagna pan.

1. Heat oven to 350. Spray a 9x13 baking dish with non-stick spray.

2. Trim and discard ends from squash; cut into 1/4-inch pieces. Chop bell pepper and mushrooms. Heat oil in a large skillet over Medium-High heat. Cook squash, pepper and mushrooms 5-7 minutes or until crisp-tender; season with Italian seasoning. Remove skillet from heat.

3. Spread 1-cup sauce over bottom of baking dish. Layer one-third of frozen ravioli and one-half of the vegetable mixture over sauce. Sprinkle with 1/2 cup mozzarella and half of the feta cheese.

4. Arrange one-third ravioli over cheeses; layer 1-cup sauce, remaining vegetables, 1/2 cup mozzarella and remaining feta cheese over casserole.

5. Place remaining ravioli, remaining sauce, remaining mozzarella and Parmesan cheese over top.

6. Cover dish with foil and bake 45 minutes; remove foil and bake 15-20 minutes longer or until casserole is bubbly and browned. Let stand 5 minutes and serve.

Number of Servings: 12

Recipe submitted by SparkPeople user JS_HORTON.

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