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Fall Ravioli Casserole

Fall Ravioli Casserole
  • Prep 35 min
  • Total 1 hr 15 min
  • Ingredients 7
  • Servings 12
Lip-smacking ravioli baked with butternut squash, kale and pasta sauce - a cheesy side dish for your fall meal.
Updated March 17, 2014

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

Steps

  • 1
    Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    In 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.
  • 3
    In 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.
  • 4
    Bake 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 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
1
*Percent Daily Values are based on a 2,000 calorie diet.
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