Ingredients
1
bag (16 oz) chopped kale, ribs removed
4 1/3
cups Alfredo pasta sauce (from three 15-oz jars)
1/2
cup vegetable broth
2
packages (25 oz each) frozen cheese-filled ravioli (do not thaw)
2
packages (12 oz each) frozen pureed butternut squash, thawed
1 1/2
cups shredded Italian cheese blend (6 oz)
Small fresh basil leaves or parsley, if desired
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 3-quart saucepan, heat 2 quarts water to boiling. Add kale; cook uncovered 5 minutes or until tender. Drain. Rinse kale with cold water; squeeze dry with paper towels.
In large bowl, mix pasta sauce and broth. Spread 1 1/3 cups sauce mixture in baking dish. Arrange one-third of the ravioli in single layer over sauce; top with kale. Layer with 1 cup of the sauce mixture, one-third of the ravioli and the squash. Top with 1 cup sauce mixture, remaining ravioli and remaining sauce.
Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until hot and bubbly. Let stand 5 minutes before serving. Garnish with basil.
