This fun, healthy, easy to make, kid-friendly Minnie Mouse bow tie veggie pasta will become…
I love trying new ravioli flavors so when I saw these yummy roasted root veggie raviolis at Trader Joes, I couldn’t resist. They’re stuffed with sweet potatoes, carrots, rutabegas, turnips, and parsnips. Each serving contains 4 grams of fiber (not bad for plain pasta) and 10 grams of protein.
My favorite way to prepare ravioli is to cook it as a pasta bake–similar to lasagna. This allows me to add extra veggies, throw everything into a casserole dish, and walk away while it’s baking, as opposed to standing over a hot stove trying to saute various veggies and boil the raviolis only to see half of them explode into said boiling water.
How to make this super easy roasted veggie ravioli pasta bake
- 1 pack of Trader Joe’s Roasted Veggie Ravioli
- 1 pack of cheese ravioli
- 2 jars of pasta sauce (I used Trader Joes 3 cheese flavor)
- 2 big handfuls of fresh spinach
- Fresh asparagus
- 16 oz of ricotta cheese
- 8 oz of shredded mozzarella or Italian blend cheese
- Large rectangular casserole dish
- Preheat the oven to 420 degrees
- Mix the ricotta cheese and 1/2 a pack of shredded mozarella or Italian cheese blend in a large bowl. Set aside
- Take your casserole dish and cover the bottom with your pasta sauce
- Add a layer of the cheese mixture
- Add a layer of the Roasted Veggie Ravioli (One whole pack will cover the whole pan)
- Add a layer of spinach
- Add another layer of sauce
- Now add the cheese ravioli
- Add a layer of chopped asparagus
- Add another layer of sauce
- Cover with the other half of your shredded cheese pack (mozzarella or Italian blend)
- Bake at 420 for about 20-25 minutes
Note: By adding a full layer of each type of ravioli, you’re ensuring that each square piece will have a roasted veggie ravioli AND a cheese ravioli. I’ve thought this through, can you tell? Also–Feel free to switch up the layer order or use this recipe as an inspirational jumping off point for your own ravioli creation. My cooking style is not very scientific; I just do what tastes good to me and my family. If you do try this and switch it around, please leave me a comment or tweet me, etc. I’d love to hear how it turns out!
One last note, as what happens sometimes with blogging–I wasn’t intending to create a full recipe post when I started cooking, however this dish turned out so well that I decided to share it with you. So unfortunately, I don’t have pictures of the various layers as they were prepared. But just look at this cheesy goodness and carmelization! mmmmm…..
Bonus-Country Crock Garlic Bread
I received a tub of Country Crock for product testing, so I decided to make some garlic bread to go with the pasta bake. My family is a big fan of sourdough bread, so I used that instead of the traditional Italian bread. I like to buy it sliced to save time and help with portions. I also like to use Trader Joe’s frozen crushed garlic. I use it for everything, so I always keep a stock in my freezer.
Ingredients for Country Crock Garlic Bread
- Country Crock
- Sliced crusty bread (I used sourdough, you can also use the traditional Italian)
- minced or crushed garlic
Steps for quick and easy crushed garlic bread
- Spread the Country Crock on your slices of bread.
- Melt about 4 cubes of the frozen garlic in the microwave (about 15-20 sec, depending on your microwave).
- Spread the melted garlic on to your bread
- Pop in the oven for about 5 minutes before your pasta bake is done.
- Voila! Yummy garlic bread!
HI! I’m a Shana, self-proclaimed Media Mixologist, wife, and mom to two little girls. I love to mix up cocktails of crafts, recipes, wellness, family and business with just the right amount of sparkle to help you shine everyday. So, grab a glass, and let’s celebrate the cocktail of life!