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.
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