Mini Rounds® Cheese Ravioli, Bacon, and Onion Bake - Rosina Celentano

Mini Rounds® Cheese Ravioli, Bacon, and Onion Bake - Rosina Celentano

Prep Time

20 minutes

Cook Time

10 minutes

Total Time

30 minutes

Yields

4

Directions

  1. Bring a large pot of water to a boil and cook the ravioli according to package directions. Drain and set aside. Preheat oven to 350°F
  2. In a skillet set over medium heat, add the butter, onion and sugar. Cook for 10 minutes until the onions are soft and caramelized
  3. Heat the alfredo sauce in a small sauce pan, add the cheese and mix with a whisk until combined and smooth
  4. In a mixing bowl, combine the cooked ravioli, alfredo sauce, onions, and diced bacon. Stir to combine all ingredients - if sauce is too thick use pasta water to thin
  5. Pour the ravioli into a 9X9 greased baking dish, bake uncovered for 10 minutes. Top with diced tomatoes and parsley to serve

Ingredients

  • 1 pkg. ea (12 oz.) Celentano Mini Rounds Cheese Ravioli
  • 1 tbsp ea unsalted butter
  • 1 ea white onion, sliced thin
  • 1 tsp ea sugar
  • 1 ea jar alfredo sauce
  • 1 cup ea shredded four cheese Italian blend
  • 6 ea slices bacon, cooked and diced
  • 1/2 cup ea reserved pasta water - if necessary
  • 1 ea Roma tomato, diced
  • 4 tbsp ea fresh parsley, chopped