Sunday Supper, Sausage Ravioli Alfredo with Bacon, Asparagus & Butternut Squash

the Painted Apron

2 years ago

Last Sunday I was in charge of dinner

Big E had a Lacrosse game out of town

and HHjr wouldn’t get home until 7

I had grocery shopped the day before,

thinking I’d make a sheet pan chicken dinner

with butternut squash and asparagus,

and had also picked up Italian sausage ravioli

and a jar of Alfredo sauce for a “just in case dinner”

HHjr had been eating chicken all weekend,

Chick Fil-A, Zaxby’s, fast food on the go

in between baseball and lacrosse games

so I decided to make something with the ravioli instead

A layer of Alfredo went into the bottom of a greased casserole dish,

You can roast the squash with the bacon on a parchment lined baking sheet

and cook asparagus in the microwave for 2 minutes

I love the Giovanni Rana brand ravioli,

it cooks in 4 minutes and they don’t skimp on the fillings

Place cooked and drained ravioli on top of sauce

and add asparagus

roasted butternut squash

shaved Parmesan

Tear bacon into one inch pieces and add to dish

Add a little more sauce* and toss it all around

*you can use a lot or just a little depending on your preference,

and you can also thin it with water, chicken broth, milk or cream

if you prefer a thinner sauce

Top sauce with a little more cheese

The casserole can be covered at this point

and refrigerated for baking later

I am all about getting dinner ready early in the day!

When ready to cook, bake it at 350 degrees covered for 30 minutes

then uncover and continue baking for 15-25 more minutes

or until hot and bubbling

Serve it up!

We had ours with a leftover piece of

Cheesy Herb Mushroom Bread

Sausage Ravioli Alfredo with Bacon, Asparagus, & Butternut Squash

This is an easy casserole, loaded with vegetables and great flavor. You can roast the squash with the bacon on a sheet pan in the oven while you prepare the pasta and asparagus, then it all gets tossed with Alfredo sauce and topped with Parmesan cheese. You can even make it ahead of time and refrigerate for baking later.

Course Main Course

Cuisine American

Keyword Baked Ravioli, Do ahead dinner, Italian Ravioli Casserole, pasta and vegetable casserole, Ravioli Alfredo

Prep Time 30

Cook Time 45

Servings 4

Ingredients

1 pkg 10 oz. Giovanni Rana Italian Sausage Ravioli
1 1/2 cups Alfredo sauce I used Roasted Garlic Alfredo
3 cups butternut squash cubes
16 asparagus spears
5 slices bacon
2 oz. shaved Parmesan cheese

Instructions

Toss butternut squash cubes with a little olive oil and season with salt and pepper
Line a sheet pan with parchment paper and lay bacon slices close together on one half and place squash on the other half in an even layer
Bake at 400 degrees for 20 minutes, or until bacon is crisp and squash is soft and cooked through. Remove to paper towels to drain. Tear bacon into 1 inch pieces
While bacon and squash are cooking, cook pasta according to package directions and drain
Snap tough ends off asparagus, rinse and wrap in a kitchen towel. Microwave on high for 2 minutes. Immediately unwrap and spread out spears on a cutting board to prevent further cooking. Cut spears into 1 inch pieces
Put half of sauce in a sprayed or greased casserole dish. Add ravioli, asparagus, half of cheese, squash, and bacon. Toss around a little to combine and distribute ingredients evenly. Cover with remaining sauce and cheese. Dish can be covered and refrigerated at this point for baking later if desired.
Pull dish out of refrigerator and let warm up a little before baking. Bake covered at 350 degrees for 30 minutes. Uncover and continue baking for 15-25 minutes until ravioli is hot and bubbling.
Leftovers reheat beautifully in a covered dish at 325 degrees for 20-30 minutes