Oven-Baked Ravioli

Ingredients

• 1 Tbsp. Bertolli® Classico™ Olive Oil
• 1/4 cup chopped onion
• 1 medium zucchini, halved lengthwise and thinly sliced
• 1 clove garlic, finely chopped
• 1 jar Bertolli® Vodka Sauce made with Fresh Cream
• 1/4 tsp. salt
• 8 ounces frozen ravioli, cooked and drained
• 1/2 cup shredded mozzarella cheese (about 2 oz.)
• 1 Tbsp. grated Parmesan cheese
• 1 Tbsp. plain dry bread crumbs

Directions

1. Preheat oven to 425°. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add zucchini and cook, stirring occasionally, 2 minutes. Add garlic and cook, stirring frequently, 30 seconds. Add Sauce and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes.
2. Combine sauce mixture with ravioli in 1-1/2-quart casserole. Combine mozzarella cheese, Parmesan cheese and bread crumbs in small bowl; sprinkle over casserole. Bake 10 minutes or until cheese is melted and sauce is bubbling.