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Categories:Viewed: 32 - Published at: 5 years ago
Ingredients
- 2 large eggs
- 1 c. cream of asparagus soup
- 1/4 tsp. pepper (fresh crushed)
- 1 (18 oz.) pkg. frozen or fresh ravioli
- 1 c. drained plum tomatoes, chopped
- 2 Tbsp. fresh basil, chopped
- 1 1/2 c. Mozzarella cheese
- 1 c. chopped zucchini
Method
- Cook ravioli according to directions and drain well.
- Heat oven to 375°.
- Grease a 9-inch pie pan.
- Beat eggs with a fork and stir in undiluted soup.
- Mix in pepper.
- Stir until blended. Cover bottom of prepared pie pan with a single layer of ravioli and 1/2 of the soup mixture.
- Top with zucchini, tomatoes, basil and Mozzarella.
- Repeat layers, then top with the remaining 1/2 of the soup mixture.
- Bake 45 minutes until set in the middle.
- Cool 15 minutes before serving.
