Calling all pumpkin enthusiasts! We put a fall twist on our Easy Baked Ravioli with butternut squash! This limited-edition holiday recipe takes traditional pasta and marinara to a whole new level with butternut squash pasta sauce and warm fall spices.
Serving Size: ⅙ of casserole (270g)
Prep Time: 15 minutes
Total Time: 1 hour
Nutrition Facts: 561 calories / 49.5g carbs / 40.5g protein / 20.5g fat
1 lb (454g) uncooked chicken breast
½ teaspoon dried sage
½ teaspoon dried thyme leaves
½ teaspoon salt
¼ teaspoon ground black pepper
1 jar (25.5oz, 723g) “Mia’s Kitchen” Butternut Bourbon pasta sauce
1 20-oz package (567g) “Buitoni” four cheese ravioli
1 cup (112g) “Kraft” Creamy Melt mozzarella cheese
Preheat the oven to 350 degrees. Prepare an 8x8 or 9x9 inch baking dish by lining with foil or spraying with nonstick cooking spray.
Spray a 10-inch skillet with nonstick cooking spray and place over medium high heat.
Dice chicken into bite size pieces (about ½-inch cubes) and place in skillet, seasoning with sage, thyme, salt and pepper. Cook until no longer pink, about 8-10 minutes. Drain.
Spread 1 cup of pasta sauce on the bottom of prepared 8x8 pan. Top with half the ravioli, spread out in an even layer.
Top the ravioli with half of the diced chicken, followed by 1 cup of sauce and ½ cup of mozzarella.
Top with the remainder of the ravioli, chicken, pasta sauce and cheese in that order.
Bake for 35-40 minutes or until cheese is melted and golden.