Chicken Alfredo Ravioli Bake
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
657 kcal
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Course
Main Course
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Cuisine
American
Chicken Alfredo Ravioli Bake
Description
This Chicken Alfredo Ravioli Bake uses refrigerated cheese ravioli layered with shredded cooked chicken and Alfredo sauce in an 8x8 baking dish. Parmesan and mozzarella are sprinkled on top before baking uncovered at 375°F until hot and bubbly around 20 minutes. A brief broil adds browning to the cheese topping. The ravioli cooks in the sauce without pre-boiling, soaking up the creamy texture and flavors from the Alfredo and chicken. The use of fresh Parmesan adds a sharpness balancing the rich sauce.
The final dish features soft ravioli surrounded by a smooth, cheesy layer with tender chicken throughout. The browned mozzarella crust adds a bit of textural contrast. This bake can be served as a hearty main course on its own, suitable for a family meal.
Salt and pepper can be adjusted after baking to suit taste. The recipe suggests refrigerated ravioli for best results and notes that frozen ravioli should probably be thawed before baking to ensure even cooking.
Ingredients
- 9 ounces cheese ravioli refrigerated
- 1 (15 ounce) jar Alfredo sauce
- 2 cups chicken shredded, cooked, rotisserie suggested
- 1/2 cup Parmesan Cheese freshly grated
- 1 cup mozzarella cheese shredded
- salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- Spread 1/3 of the Alfredo sauce on the bottom of a 8x8 baking dish, then add half the ravioli in an even layer.
- Top the ravioli with all of the chicken, and then spoon another 1/3 of the Alfredo sauce on top.
- Add the remaining ravioli on top of the chicken in an even layer, and then spoon on the rest of the Alfredo sauce.
- Top the with parmesan and then the mozzarella.
- Bake, uncovered, for 20 minutes or until hot and bubbly. Broil (watch it carefully) for a few minutes to brown the top, then take it out of the oven and let it rest for a few minutes prior to serving. Season with salt & pepper if needed.
Notes
- The ravioli cooks directly in the Alfredo sauce during baking, so there is no need to pre-cook it.
- This recipe is designed for refrigerated ravioli; if using frozen ravioli, thaw first or allow extra baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 657 kcal
% Daily Value*
| Calories | 657kcal | 33% |
| Carbohydrates | 32g | 11% |
| Protein | 40g | 80% |
| Fat | 39g | 60% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 190mg | 63% |
| Sodium | 1555mg | 65% |
| Potassium | 205mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 326IU | 7% |
| Calcium | 273mg | 27% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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