Ingredients
Scale
- 1 T. olive oil
- 3 small-medium sweet potatoes, small diced
- 1 onion, chopped
- 1 t. ground sage
- 1, 25 oz. Trader Joe’s Autumnal Harvest Creamy Pasta Sauce
- 1/2 jar (12.5 oz) Trader Joe’s Arrabiata Sauce
- 2 c. Quattro Formaggio shredded cheese
- 1, 8.8 oz. Trader Joe’s Butternut Squash Ravioli
Instructions
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss diced sweet potatoes, onions and sage with olive oil. Roast until browned and tender, about 25 minutes.
- Turn oven down to 350 degrees.
- In a 13 x 9 greased baking dish, add 1/2 marinara sauce. Layer ingredients in the following order: 1/2 roasted sweet potatoes, 1/2 ravioli and 1/2 cheese. For layer two: 1/2 sweet potatoes, 1/2 ravioli, 1/2 sauce and 1/2 cheese.
- Cover with aluminium foil and bake for 25 minutes or until bubbly and heated through. Remove aluminum foil and bake 5 additional minutes.
Nutrition
- Serving Size: 1 cup
- Calories: 366
- Sugar: 14.5 g
- Sodium: 1118.1 mg
- Fat: 14.6 g
- Saturated Fat: 7.7 g
- Carbohydrates: 47.5 g
- Fiber: 6.6 g
- Protein: 14 g
- Cholesterol: 42.5 mg