Take-out Tuesday Rainbow Ravioli Bake

the Painted Apron

5 years ago

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

Course Main Course

Cuisine American, Italian

Keyword Baked Ravioli, Italian Ravioli Casserole, Rainbow Ravioli, Ravioli and Roasted Vegetables

Prep Time 35

Cook Time 45

Servings 4

Ingredients

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

Instructions

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