Lip-smacking ravioli baked with butternut squash, kale and pasta sauce - a cheesy side dish for your fall meal.
Fall Ravioli Casserole
- Prep Time 35 min
- Total 1 hr 15 min
- Ingredients 7
- Servings 12
Ingredients
- 1 bag (16 oz) chopped kale, ribs removed
- 4 1/3 cups Alfredo pasta sauce (from three 15-oz jars)
- 1/2 cup vegetable broth
- 2 packages (25 oz each) frozen cheese-filled ravioli (do not thaw)
- 2 packages (12 oz each) frozen pureed butternut squash, thawed
- 1 1/2 cups shredded Italian cheese blend (6 oz)
- Small fresh basil leaves or parsley, if desired
Instructions
-
Step1Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
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Step2In 3-quart saucepan, heat 2 quarts water to boiling. Add kale; cook uncovered 5 minutes or until tender. Drain. Rinse kale with cold water; squeeze dry with paper towels.
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Step3In large bowl, mix pasta sauce and broth. Spread 1 1/3 cups sauce mixture in baking dish. Arrange one-third of the ravioli in single layer over sauce; top with kale. Layer with 1 cup of the sauce mixture, one-third of the ravioli and the squash. Top with 1 cup sauce mixture, remaining ravioli and remaining sauce.
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Step4Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until hot and bubbly. Let stand 5 minutes before serving. Garnish with basil.
Nutrition
270
Calories
20g
Total Fat
8g
Protein
16g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 270
- Total Fat
- 20g
- 0%
- Saturated Fat
- 10g
- 0%
- Sodium
- 850mg
- 0%
- Total Carbohydrate
- 16g
- 0%
- Dietary Fiber
- 2g
- 0%
- Protein
- 8g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 1/2 High-Fat Meat; 3 Fat;Carbohydrate Choice
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