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

Cook Time 45

Course Main Course

Cuisine American, Italian

Servings 4

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