Squash and Ravioli Bake

This is Jeremy's new favorite pasta bake.  It's quite tasty!  It's from Simple and Delicious, but they called it Stacked Vegetables and Ravioli... or something like that...

Squash and Ravioli Bake

6 ServingsPrep: 20 min. Bake: 30 min. + standing

• 2 yellow summer squash
• 2 medium zucchini
• 1 package (12 ounces) refrigerated cheese ravioli
• 1 cup ricotta cheese
• 1 egg
• 1/2 teaspoon garlic salt
• 1 jar (24 ounces) marinara or spaghetti sauce
• 10 fresh basil leaves, divided (or sub dried)
• 3/4 cup shredded Parmesan cheese

• Preheat oven to 350°. Using a vegetable peeler, cut squash and
• zucchini into very thin lengthwise strips. In a Dutch oven, cook
• ravioli according to package directions, adding vegetable strips
• during last 3 minutes of cooking.
•  
• Meanwhile, in a small bowl, combine ricotta cheese, egg and garlic
• salt; set aside. Drain ravioli and vegetables.
•  
• Spread 1/2 cup marinara sauce into a greased 11x7-in. baking dish.
• Layer with half the ravioli and vegetables, half the ricotta
• mixture, seven basil leaves and 1 cup marinara sauce. Layer with
• remaining ravioli and vegetables and marinara sauce. Dollop
• remaining ricotta mixture over top; sprinkle with Parmesan cheese.

• Cover and bake 25 minutes. Uncover and bake 5-10 minutes longer or  until cheese is melted. Let stand 10 minutes before cutting. Thinly
• slice remaining basil; sprinkle over top. Yield: 6 servings.