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Creamy Ravioli and Squash Casserole


Creamy Ravioli and Squash Casserole

Creamy Ravioli and Squash Casserole

Linda Larsen
Creamy Ravioli and Squash Casserole is a simple main dish recipe with wonderful flavors and textures. I keep the ingredients to make it on hand all the time because it's such a great last minute meal.

Prep Time: 10 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 15 minutes

Yield: 6-8 servings


  • 2 (16-ounce) bottles Alfredo sauce
  • 2 (16-ounce) packages frozen ravioli
  • 1 (16-ounce) package frozen broccoli florets
  • 1 (11-ounce) package frozen cubed butternut squash or sweet potatoes
  • 10 slices bacon, cooked crisp and crumbled
  • 1/3 cup milk
  • 1-1/2 cups grated Havarti cheese
  • 1/4 cup grated Parmesan cheese


Preheat oven to 375 degrees F. Spread 1/2 cup Alfredo sauce in the bottom of a 9" x 13" glass casserole. Layer one of the ravioli packages, half of the broccoli, half of the squash, half of the bacon, and half of the Havarti cheese on top. Top with remaining Alfredo sauce in that jar.

Repeat with remaining jar of Alfredo sauce and remaining ingredients except Parmesan cheese. Pour milk into the jars, close tightly, shake, and pour this mixture over the casserole. Sprinkle with Parmesan cheese and cover with foil.

Bake for 50-55 minutes, then uncover and bake for 10-15 minutes longer, until casserole is bubbling and cheese starts to brown.

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