Pictured above is my favorite then 2 year old boy enjoying some pasta at his Beff's house!
1/4 teaspoon salt
1/2 teaspoon black pepper
26 ounces pasta sauce
1 tablespoon olive oil
2 small zucchini (3/4 pound total), trimmed and cut into half moons
2 cups mushrooms, trimmed and quartered
1/2 teaspoon Italian seasoning
12 ounces fully cooked meatballs, quartered
9 ounces four- cheese ravioli
8 ounces shredded mozzarella
In a large nonstick saute pan, heat oil over medium heat. Add zucchini, mushrooms and Italian seasoning. Cook, stirring, 5 minutes.
Scatter a third of the meatball pieces over sauce on bottom of pan. Top with one package ravioli, 1 cup vegetable mixture, 1 cup of the cheese and second third of the meatball pieces. Top with remaining ravioli, vegetables, meatballs, sauce and cheese. Cover with foil.
Bake at 375 F for 30 minutes. Uncover dish and bake 10 more minutes or until cheese is melted and lightly browned.
Recipe can be found at Parents Magazine.