Now this Lasagna-Style Baked Sweet Potato and Kale Ravioli is well on its way to becoming a favorite in my house! Ravioli is one of Jacob's fave dinners! It's a combination of two of the BEST, in my opinion, Italian comfort foods: lasagna and ravioli. Not only is this dish absolutely delicious, bubbling over with ooey gooey cheese, but it basically does all of the work itself! This is the kind of recipe you can throw together, pop in the oven, and completely forget about until the timer lets you know that it's time for dinner. Don't have time the day of? Assemble it all and then just store in the freezer until you're ready to bake! It's adjustable, flexible, and doesn't compromise on flavor. What could be better?
I made mine using Inspired Organics Sweet Potato & Kale Ravioli, which I have just been loving lately. In addition to the classic ricotta cheesiness of ravioli, Inspired Organics has also added sweet potato and kale to these wonderful little pasta pockets. The cheddar, mozzarella, romano, and parmesan cheeses all help bring the flavor up a notch, and you still get some veggies! To tie it all together, I used the Inspired Organics Tomato & Vodka Pasta Sauce. Their Classic Marinara or Tomato & Basil Sauce would have also been delicious, but I thought the richness from the added cream and vodka were just perfect for this bake!
Thanks to these Inspired Organics staples, this recipe comes together in under an hour, and you get to spend most of that time sitting by as your oven does all the work! To find where you can pick up these products, head over to Inspired Organic's store locator.
If you want a behind-the-scenes of how I made this, head over to my IGTV @eatwellwithsari!
Here's what you need for this Baked Sweet Potato and Kale Ravioli:
- 16 oz. package of frozen ravioli -- I used two 8 oz. packages of Inspired Organics Sweet Potato & Kale Ravioli
- Sliced fresh mozzarella -- I used half of a 16 oz. log
- Shredded parmesan cheese
- 16 oz. jar of tomato sauce -- Inspired Organics Tomato & Vodka Pasta Sauce was delicious here, but use your favorite!
- Fresh basil leaves
Ingredients:
Directions:
Preheat the oven to 400 degrees. Grease an 8x8 baking dish with non-stick spray (I like using an avocado oil spray). Prepare you cheeses (slice the mozzarella, shred the parmesan) if you didn't buy them pre-sliced/shredded. Separate the frozen ravioli into their individual pieces.
Place a thin layer of tomato sauce on the bottom of your baking dish, and then place ravioli on top in a single layer. Top the ravioli with slices of mozzarella. Repeat these layers -- tomato sauce, ravioli, sliced mozzarella -- until the dish is filled. If you'd like, you can add a few extra slices of mozzarella before sprinkling the shredded parmesan cheese on top. Add some chopped fresh basil.
Cover the dish with tin foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for another 20 minutes, or until the cheese is bubbling and starting to brown. Remove from the oven and sprinkle with fresh chopped basil.
Enjoy!
Thank you to Inspired Organics for partnering with me in the development of this recipe. I love working with brands that promote healthy eating for me and my community!
If you loved this Lasagna-Style Baked Sweet Potato & Kale Ravioli, make sure to check out some of my other recipes!
Ingredients
Directions
Preheat the oven to 400 degrees. Grease an 8x8 baking dish with non-stick spray (I like using an avocado oil spray). Prepare you cheeses (slice the mozzarella, shred the parmesan) if you didn't buy them pre-sliced/shredded. Separate the frozen ravioli into their individual pieces.
Place a thin layer of tomato sauce on the bottom of your baking dish, and then place ravioli on top in a single layer. Top the ravioli with slices of mozzarella. Repeat these layers -- tomato sauce, ravioli, sliced mozzarella -- until the dish is filled. If you'd like, you can add a few extra slices of mozzarella before sprinkling the shredded parmesan cheese on top. Add some chopped fresh basil.
Cover the dish with tin foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for another 20 minutes, or until the cheese is bubbling and starting to brown. Remove from the oven and sprinkle with fresh chopped basil.
Enjoy!
