Take-out Tuesday Rainbow Ravioli Bake

I named this Rainbow Ravioli

because not only is does the ravioli have a pretty orange stripe,

the dish is full of rainbow of vegetables

I had a package of asparagus ravioli in my freezer

and decided to pair it with a medley of fresh vegetables

and bake it like a casserole

You can use any flavor or type of pasta for this recipe,

tortellini, spaghetti, penne

and any combo of vegetables you want…

I used asparagus, Brussels sprouts, mushrooms

and butternut squash noodles

I also added ham to make it heartier

This is an easy dish to prepare,

but there are a few steps to take before assembly

Cut the stems of the Brussels sprouts and cut them in half

Put them on a parchment lined baking sheet,

drizzle with olive oil and season

Roast for 25-30 minutes until they begin to char

Remove sprouts from paper

and put the butternut squash noodles on the same paper

and toss them around in the remaining oil

and seasonings left from the sprouts

and put the noodles in the oven to roast for 6 minutes

While the vegetables are roasting,

saute the mushrooms until they are golden

Remove the mushrooms and add the ham to the skillet

and cook for a few minutes to brown

Break off tough ends of asparagus

Rinse, wrap in a towel and microwave for 2 minutes on high

Immediately unwrap to prevent further cooking and cut them into 1 inch pieces

Boil the pasta according to package directions

I prefer to use fresh refrigerated pasta,

it not only tastes better than dried, it cooks in 4-5 minutes

Now everything is prepped so all that’s left is assembly

Put a layer of sauce into the bottom of a prepared casserole dish

Begin layering by putting ravioli on top of sauce {I forgot to take a photo}

then adding the roasted Brussels sprouts, mushrooms and asparagus

Next top the vegetables with the butternut squash noodles

Pour the remaining Alfredo sauce over all and cover with Parmesan

At this point you can refrigerate the dish for baking later

Bake covered at 350 degrees for 30 minutes and then uncover

and continue to bake for 15 minutes or until hot and bubbling

Dig in!

Rainbow Ravioli

Ravioli is baked with ham and a rainbow of vegetables for a wonderful dinner casserole. Adjust the vegetable quantities to your taste
Prep Time 35 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American, Italian
Servings 4


  • 9 oz. fresh ravioli any flavor
  • 15 oz or 2 cups Alfredo sauce
  • 18 Brussels sprouts
  • 20 Asparagus spears
  • 9 oz. Butternut Squash noodles
  • 6 oz. sliced mushrooms
  • 2-3 cups cubed ham steak or thickly sliced ham*
  • Parmesan cheese
  • olive oil
  • butter
  • salt and pepper


  • Cut stems off Brussels Sprouts and cut the sprouts in half
  • Place sprouts on a parchment lined baking sheet, drizzle with olive oil, and season with salt and pepper. Toss around to coat.
  • Roast at 400 degrees for 25-35 minutes until sprouts are beginning to char.
  • Remove sprouts from pan and put squash noodles on the same paper lined pan and mix them around in the remaining oil and seasonings. Return pan to oven for 6 minutes.
  • While vegetables are roasting, saute mushrooms in butter drizzled with olive oil in a skillet over medium high heat. Stir occasionally, and after they have released their juices and turn golden, remove from pan.
  • Add ham to skillet and cook until it begins to brown
  • Break off tough ends of asparagus, rinse and wrap in a towel. Microwave on high for 2 minutes. Immediately unwrap and place on a cutting board. Cut into 1 inch pieces.
  • Cook ravioli according to package directions and then drain
  • Place 1/3 of sauce in the bottom of a greased deep casserole dish
  • Top sauce with ravioli in an even layer
  • Top ravioli with roasted sprouts, asparagus and mushrooms
  • Top vegetables with butternut squash noodles
  • Pour remaining Alfredo sauce over all, spreading around with the back of a spoon to evenly coat all. Sprinkle with Parmesan and dish can be covered and refrigerated at this point for baking later.
  • Bake casserole at 350 degrees covered for 30 minutes. Remove cover and return to oven for 15 minutes or until hot and bubbling


*use bacon pieces or eliminate meat if desired
Adjust vegetable quantities to taste
Keyword Baked Ravioli, Italian Ravioli Casserole, Rainbow Ravioli, Ravioli and Roasted Vegetables

I have made many casseroles using ravioli,

and I think this is the best one yet!

It’s a wonderful combination of flavors, color and textures

If you have leftovers, it reheats well

Here are a few other versions:

Magical Pasta Meal features some of the same ingredients, but has bacon instead of ham, and corn, onions, tortellini and pesto

The Crazy Italian is spinach ravioli with spinach, Italian sausage, marinara sauce and pepperoni

Deli Sandwich Ravioli Bake has ravioli, ham, salami, mozzarella and Parmesan

Spinach Ravioli Alfredo with Chicken and Asparagus has fresh spinach, asparagus, chicken and bacon

Vegetable Ravioli with Italian Sausage and Basil Cream

Fall is just around the corner,

time to think comfort food!

I will be joining these fabulous parties and blogs:

 Sundays on Silverado  Love Your Creativity  What’s for Dinner

Between Naps on the Porch,  Celebrate Your Story,

All About Home/ Common Ground Follow the Yellow Brick Home

 Tasty Tuesday   Oh My Heartsie Girl  Turn About Tuesday 

 Full Plate Thursday  Centerpiece Wednesday  Creative Crafts

Creatively Crafty Thursday Favorite Things   

Friday with Friends Snickerdoodle Make Bake Create

30 Responses to “Take-out Tuesday Rainbow Ravioli Bake”
  1. It looks like a very satisfying and delicious meal. Those raviolis look really awesome.

  2. Shannon@Belle Bleu Interiors says:

    Jenna, I want to come to your house for dinner. You make the most delicious looking dishes. This ravioli recipe looks scrumptious! Thanks for sharing! Happy Tuesday!

  3. What a lovely dish! And yet another used for all the bounty in the garden right now!

  4. Jenna, this looks delicious. I agree with Shannon, I want to come to your house for dinner.

    We have rain this morning from Fred. Thankful it is only a rain event!

    • Thank you Pam! I can’t believe how Fred’s track changed so much, Orange Beach didn’t even get any rain! I was so sure we were going to have a rainy day yesterday I made a big pot of slow cooker potato soup for dinner 😂 but we never got a drop here…

  5. Kitty says:

    Yummy…a foodie rainbow 🌈 on a plate!

  6. I would love to try that ravioli, very pretty! Sounds great:@)

  7. pattyanneart says:

    Wow, sounds great and looks so easy to make. thanks Jenna

  8. Nancy says:

    This looks scrumptious! You are quite the creative cook! A perfect way to use garden veggies. And it’s so colorful.
    Happy Tuesday!

  9. thefrenchhutch says:

    I keep these pastas in my freeze too. Love the way you dressed this dish up with fresh veggies. Looks delicious Jenna…………

  10. This looks like something I’d eat again and again! I’ve been cooking my Brussel sprouts in my air fryer and love how they turn out. This is the perfect recipe to toss them into! Thanks for another winner-dinner!

    • Thanks Leslie Anne, we did eat this 2 nights in a row! I got an air fryer about 5 years ago, and after experimenting with it for about a month, both my son and I decided to take it back because we weren’t happy with any of the results. I’m sure they have improved over time, your liking your Brussels sprouts makes me think maybe I should try an air fryer again, what kind/brand do you have?

  11. creationsbycindyphotography.blogspot.com says:

    You make the most yummy, mouth watering meals ever! I love all the recipes you share. Hugs and blessings Jenna. Cindy

  12. Another good one, Jenna. And Ravioli is always a hit!

  13. I always cook my asparagus in the microwave with a little water, I’m definitely go to try your way of just using paper towels. Love all the veggies you added to this dinner.

  14. helenfern says:

    Thanks for sharing at the What’s for Dinner party – enjoy your weekend.

  15. Miz Helen says:

    We sure have enjoyed featuring your awesome post on our Full Plate Thursday,551. Hope you are having a great week and come back to see us real soon!
    Miz Helen

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