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Recipes

Easy Butternut Baked Ravioli

Cook Time
15 mins prep | 1 hour total
Serving Info
Makes 6 servings | Eat ⅙ of casserole (270g)
C
49.5g
P
40.5g
F
20.5g
Cal
561
Posted: November 16, 2019
Author: Miranda Loehle

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. 

Servings: 6

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

Ingredients:

  • 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

 Instructions:

  1. Preheat the oven to 350 degrees. Prepare an 8×8 or 9×9 inch baking dish by lining with foil or spraying with nonstick cooking spray.
  2. Spray a 10-inch skillet with nonstick cooking spray and place over medium high heat.
  3. 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.
  4. Spread 1 cup of pasta sauce on the bottom of prepared 8×8 pan. Top with half the ravioli, spread out in an even layer.
  5. Top the ravioli with half of the diced chicken, followed by 1 cup of sauce and ½ cup of mozzarella.
  6. Top with the remainder of the ravioli, chicken, pasta sauce and cheese in that order.
  7. Bake for 35-40 minutes or until cheese is melted and golden.

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