This baked ravioli with butternut squash can be assembled ahead and frozen for a freezer oven meal. The ravioli and butternut squash cook through right in the oven.
While some people might still be enjoying fresh watermelon and tomatoes, here in Calgary, we’ve already had our first snow fall. Fall always comes early for us, that’s for sure!
I’ve been craving cozy comfort food, and since we’re in the midst of our Freezer Meal Prep Challenge, it was fitting to make a freezer meal!
This baked ravioli with butternut squash is my new favorite freezer meal!
Don’t forget to pin this post to save it for later!
We love this baked ravioli with butternut squash because
- you can assemble your ingredients ahead and freeze
- the ravioli cooks through in the oven, so you don’t need to dirty a pot
- you can add in whichever quick-cooking veggies you’d like during the last 10 minutes
How to make this ravioli bake as a freezer meal
Similar to a freezer crockpot meal, this ravioli bake is assembled pre-cooking and frozen.
- Add all your ingredients to a sturdy gallon-sized freezer bag, squeeze out as much air as possible, and freeze for up to 3 months.
- When you’re ready to bake, thaw, and simply shake the contents of your freezer bag out into a 9 x 13 inch baking dish. Add a cup of stock, cover, and bake.
This ravioli bake with butternut squash is the perfect freezer meal if you’re expecting a baby, or have a friend who is.
I have to share my new favorite kitchen gadget, the silicone lid
pictured above! This means you don’t need to use any wasteful aluminum foil when baking your baked ravioli.
These silicone lids come in a variety of sizes and are easy to wash and re-use. I have a 9 x 9 inch one as well!
Do I need to boil the ravioli before baking? Nope! It cooks through right in the oven! That means one less dish for you to wash.
Can I freeze the green beans with the butternut squash and ravioli? Yes, but you need to either use frozen green beans from the grocery store (which have been blanched), or give them a super quick steam in the microwave first. Otherwise, I’d add them in after freezing.
Can I swap the ravioli for tortellini or another type of pasta? This recipe has only been tested with ravioli. Check out this Tuscan Chicken Pasta Bake for an alternative pasta bake recipe!
Tips & equipment for this baked ravioli with butternut squash
- I used this casserole dish from Crate & Barrel, but any 9 x 13 inch baking dish should work fine.
- Find my silicone lid
here - Looking for more comfort food recipes? Try this Instant Pot Tuscan Chicken Stew, this Healthy Broccoli Cheese Soup, and these Sticky Slow Cooker Honey Garlic Chicken Thighs
Baked Ravioli with Butternut Squash
Ingredients
- 350 gram package of ravioli (12 oz)
- 4 cups butternut squash (*see note; cut in 1/3 inch cubes)
- 2 handfulls green beans (*see note; ends trimmed, cut in half)
- 1/2 red onion (chopped)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dried sage leaves
- 1 cup stock (chicken or veggie)
Instructions
- Heat oven to 400°F.
- In a 9 x 13 inch baking dish, combine all ingredients.
- Bake, covered, for 25 minutes, stirring once halfway through.
- Bake uncovered for 10 minutes. (If you are baking previously frozen ingredients, it may be ready to serve without this step)
- Sprinkle with parmesan and serve.
To assemble ahead and freeze
- Combine all ingredients except for stock and parmesan in a gallon-sized freezer bag.
- Squeeze out as much air as possible and freeze flat for up to 3 months.
- Thaw overnight in the fridge before adding to the baking dish with 1 cup stock and baking as directed above.
Notes
