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McDaniel’s Short-Cuts Recipe | Fall Ravioli Bake


  • Author: Jennifer McDaniel
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 8 1x

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

  1. 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.
  2. Turn oven down to 350 degrees.
  3. 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.
  4. Cover with aluminium foil and bake for 25 minutes or until bubbly and heated through. Remove aluminum foil and bake 5 additional minutes.
  • Category: Dinner
  • Method: Bake

Keywords: fall ravioli bake