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Fall Ravioli Casserole

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

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

Directions

  • 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 Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
Daily Value
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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