Roasted Veggie & Turkey Ravioli Bake

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°F.

Step 2

Toss:

Step 3

Mushrooms

Step 4

Eggplant

Step 5

Zucchini

Step 6

With olive oil, salt, and pepper.

Step 7

Spread in a single layer.

Step 8

Roast 18–22 minutes, until lightly golden.

Step 9

Add sliced tomatoes during the last 8–10 minutes.

Step 10

Remove from oven.

Step 11

Lower oven to 400°F.

Step 12

In a skillet over medium heat:

Step 13

Add turkey.

Step 14

Add Italian seasoning, garlic powder, paprika, fennel, salt, red pepper flakes.

Step 15

Cook 6–8 minutes until browned.

Step 16

Let moisture cook off so it’s not wet.

Step 17

Lightly grease a 9×13 baking dish.

Step 18

Layer:

Step 19

½ jar marinara

Step 20

Half ravioli (straight from frozen)

Step 21

Half roasted veggies

Step 22

Half turkey

Step 23

Optional ricotta dollops

Step 24

¾ cup mozzarella + some Parmesan

Step 25

Repeat layers.

Step 26

Top with remaining mozzarella + Parmesan.

Step 27

Cover loosely with foil.

Step 28

Bake at 400°F for 25 minutes.

Step 29

Uncover and bake 10–15 minutes more, until bubbly and golden.

Step 30

Rest 5–10 minutes before serving.