Best Alfredo Ravioli Bake Recipes

K-DUB'S ALFREDO RAVIOLI BAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a rolling boil; boil the ravioli until it floats and the filling is hot, 6 to 8 minutes; drain.
• Melt the butter in a skillet over medium heat. Add the chicken to the skillet, season with the Italian seasoning, and cook and stir until the chicken is no longer pink in the middle, about 15 minutes.
• Spread about 1/2 cup of Alfredo sauce into the bottom of the prepared baking dish. Arrange enough ravioli over the sauce to cover the bottom of the dish completely. Top the ravioli with about half the cooked chicken. Sprinkle 1 cup of the mozzarella cheese over the chicken; season with salt and pepper. Repeat the layers until all ingredients are used.
• Bake in the preheated oven until heated through completely and the mozzarella cheese is melted, about 25 minutes. Sprinkle the Parmesan evenly over the top of the dish; return to oven to cook another 5 minutes before serving.

CHICKEN ALFREDO RAVIOLI BAKE RECIPE

Steps:

• Heat oven to 350°F
• cut chicken into 1-inch pieces.
• Melt butter in 12-inch skillet until sizzling; add chicken pieces.
• Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes).
• Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain.
• Spread 1/2 cup sauce into greased 13x9-inch baking dish.
• Arrange single layer of frozen cheese filled ravioli over sauce;
• drizzle 3/4 cup sauce evenly over ravioli.
• Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and half the mozzarella cheese.
• Repeat with remaining ingredients, except remaining mozzarella cheese and Parmesan cheese.
• Cover tightly with aluminum foil. Bake for 45 minutes. Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.

ALFREDO RAVIOLI BAKE

Steps:

• Preheat oven to 350 degrees F. Melt butter in skillet; add chicken pieces. Cook over medium-high heat until chicken is lightly browned. Add mushrooms, continue cooking until chicken is no longer pink and mushrooms are tender.
• Spread 1/2 cup of sauce into greased 13x9-inch baking dish. Arrange single layer of frozen ravioli over sauce, drizzle 3/4 cup of sauce evenly over ravioli. Spread half of chicken mixture then half of bell pepper and top with 1 cup of mozzarella cheese. Repeat with remaining ingredients expect remaining cup of mozzarella cheese and parmesan cheese. Cover tightly with foil.
• Bake for 45 minutes. Remove foil, sprinkle with remaining cheeses. Bake uncovered for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.

ALFREDO RAVIOLI BAKE

Steps:

• Heat oven to 350°F.
• Melt butter in 12-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes). Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain.
• Spread 1/2 cup sauce into greased 13x9-inch baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 cup sauce evenly over ravioli. Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and 1 cup mozzarella cheese. Repeat with remaining ingredients, except remaining 1 cup mozzarella cheese and Parmesan cheese. Cover tightly with aluminum foil.
• Bake for 45 minutes.
• Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.
• TIP: To make ahead, prepare as directed above except do not bake. Cover; refrigerate up to 24 hours. When ready to bake, continue as directed above. Increase first baking time to 1 hour.

RAVIOLI - SPINACH - ALFREDO BAKE - CASS'S

Steps:

• 1. Preheat oven to 350 degree F. Spray a 9 x 13 x 3 inch baking dish with nonstick cooking spray.
• 2. Make the sauce: In a medium saucepan over medium high heat, bring the chicken stock to a slow boil. Reduce the heat to medium and stir in the cream, corn starch, garlic. Bring to a soft boil and stir for one minute. Reduce heat to low, add parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken. Set aside
• 3. In your baking dish, spread enough Alfredo sauce to cover evenly.
• 4. Next, spread some spinach evenly onto the sauce.
• 5. Next, lay single layer of ravioli, cover with cheese ( I don't use sparingly), more Alfredo sauce ( I use a ladle, approx 1/2 cup ). Spread the sauce evenly.
• 6. Repeat the steps until out of spinach, sauce and ravioli. ( end with ravioli and top with lots of cheese. I don't measure the cheese, just put enough on to cover. I then sprinkled the top with hot pepper flakes and dried parsley. I ended up with 5 - 6 ravioli's left over.
• 7. Bake for 50 - 55 minutes or until bubbly and cheese begins to brown. I let it sit for 5 - 10 minutes before cutting.
• 8. I hope you enjoy this as much as my family and friends do..it is out of this world good!