1 T. olive oil
3 small-medium sweet potatoes, small diced
1 onion, chopped
1 t. ground sage
1, 25 oz. Trader Joe’s Autumnal Harvest Creamy Pasta Sauce
1/2 jar (12.5 oz) Trader Joe’s Arrabiata Sauce
2 c. Quattro Formaggio shredded cheese
1, 8.8 oz. Trader Joe’s Butternut Squash Ravioli
Preheat oven to 450 degrees. On a rimmed baking sheet, toss diced sweet potatoes, onions and sage with olive oil. Roast until browned and tender, about 25 minutes.
Turn oven down to 350 degrees.
In a 13 x 9 greased baking dish, add 1/2 marinara sauce. Layer ingredients in the following order: 1/2 roasted sweet potatoes, 1/2 ravioli and 1/2 cheese. For layer two: 1/2 sweet potatoes, 1/2 ravioli, 1/2 sauce and 1/2 cheese.
Cover with aluminium foil and bake for 25 minutes or until bubbly and heated through. Remove aluminum foil and bake 5 additional minutes.