Description
A delicious and creamy butternut squash ravioli casserole that is easy to prepare and perfect for a comforting dinner.
Ingredients
Scale
- 1 tablespoon nonstick cooking spray
- 1 tablespoon olive oil
- 1 (13-ounce) package cubed butternut squash
- 1/2 teaspoon kosher salt
- 1 (24-ounce) jar alfredo sauce
- 1/4 cup water
- 2 (10-ounce) packages fresh butternut squash ravioli, such as Buitoni or Rana
- 1 cup shredded Italian cheese blend
Instructions
- Coat a 9×13-inch baking dish with nonstick cooking spray.
- Heat a large skillet over medium-high heat. Add the olive oil and heat until it shimmers. Add the butternut squash and season with the salt. Cook the squash until fork tender, stirring occasionally, about 8 minutes.
- Remove the pan from the heat and stir the jar of alfredo sauce into the cooked butternut squash. Add the water to the empty sauce jar, screw the lid tightly into place, and shake the jar for 10 to 15 seconds. Add this water to the sauce mixture in the pan.
- Spread 1/3 of the sauce and squash mixture (about 3/4 cup) into the bottom of the prepared baking dish. Layer half of the ravioli on top in a single layer. Continue layering the squash sauce mixture with the ravioli, making two layers of ravioli and a final layer of sauce. Sprinkle the entire pan of lasagna with the cheese.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake until the cheese is lightly browned and the sauce is bubbly, an additional 10 to 15 minutes.
- Let the casserole cool for a few minutes before slicing and serving. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
- This dish is perfect for meal prep and can be stored in an airtight container.
- Feel free to add vegetables or proteins like chicken for additional nutrition.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg