Baked Ravioli with Corn, Bacon & Asparagus
This is an easy 1 dish meal that goes together quickly and can be made up to a day ahead of time. Ravioli is tossed with Alfredo sauce, corn and bacon pieces with optional asparagus and baked
Equipment
- casserole dish
Ingredients
- 1 10 oz package of Italian Sausage Ravioli
- 1 10 oz package of Chicken and Garlic Ravioli
- 1 10 oz package of frozen corn kernels, thawed, or 2 cups canned or fresh corn
- 6 slices cooked bacon strips, broken into 1 inch pieces
- 1 15 oz jar Alfredo sauce*
- 14 spears cooked asparagus, cut into 1 inch pieces, optional**
Instructions
- Pour enough Alfredo sauce into greased casserole dish to cover the bottom
- Cook ravioli al dente, drain and put into casserole dish
- Add corn, bacon and asparagus and stir to combine
- Pour remaining Alfredo sauce over ingredients
- Dish can be covered and refrigerated at this point if desired
- Bake covered at 350 degrees for 30 minutes, uncover and continue baking for 15-30 more minutes until bubbling
- Garnish with grated Parmesan cheese to serve
- Makes 4-5 servings
Notes
*you can adjust the amount of sauce to your preference, use less if you want a lighter dish
**lightly cook asparagus by heating in a towel in the microwave for 2 minutes on high