By the end of the day, I’m wiped out but still expected to make dinner. This alfredo ravioli casserole pops out of nowhere. save the night. only layer everythingAfter grilling and eating, dinner is complete.
Why this recipe solves your problem
- Shortcut materials: Using frozen ravioli, pre-cooked chicken, or bottled alfredo is a quick way to make this recipe without losing flavor.
- Just stack the layers and bake. No boiling pasta, no raw chicken, no homemade sauce. Everything goes right into the dish and the oven does the rest.
- Season for added flavor: Italian seasoning takes sauces to a whole new level, so they’re not just straight out of the jar like in other recipes.
Alfredo Ravioli Casserole Ingredients
- Alfredo Sauce: Use a bottle or homemade.
- ravioli: Use your favorite filling. I used cheese-filled ravioli. Fresh ravioli is also good.
- protein: Rotisserie chicken works well, but you can also swap it out for Italian sausage or leave out the meat and use spinach instead.
- seasoning: I like to add some Italian for an extra herbal flavor. You can also add fresh herbs or use a blend of your favorite dried herbs.
How to Make Alfredo Ravioli Casserole
This is one of the easiest recipes to make when you’re short on time. It’s so easy to put together with pre-made sauce and rotisserie chicken! While baking, make some wedge salad and garlic bread!
- prep: Preheat oven to 350°F. Spread ⅓ of the Alfredo sauce in the bottom of a 9-by-13-inch baking dish.
- add: Layer half of the frozen ravioli over the sauce.
- floor: Add half of the boiled chicken. Sprinkle with half of the Italian seasoning. Drizzle ⅓ more Alfredo sauce on top.
- Repeat and bake: Repeat the layers, starting with the ravioli and topping with mozzarella and Parmesan cheese.. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5 to 10 minutes until the top of the Alfredo Ravioli Casserole is golden and bubbly.
Alfredo Ravioli Casserole
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ingredient
- 1 (24 ounces) bag frozen ravioli
- 3 cup alfredo sauce diseased or homemade
- 3 cup cooked chicken Chopped or chopped
- 2 teaspoon italian seasoning
- 2 cup mozzarella cheese
- 1 cup parmesan cheese
guideline
- Preheat oven to 350 degrees Fahrenheit. Spread ⅓ 3 cups alfredo sauce In the bottom of a 9-by-13-inch baking dish.
- half layer 1 package (24 ounces) frozen ravioli On top of the sauce.
- Add half. 3 cups cooked chicken. Sprinkle about half of it. 2 teaspoons Italian seasoning. Sprinkle ⅓ more. 3 cups alfredo sauce On top of the chicken.
- Layer with the other half. 1 package (24 ounces) frozen ravioli On top of the sauce.
- Top with the other half. 3 cups cooked chicken. Sprinkle with remaining half. 2 teaspoons Italian seasoning On top of the chicken. Add the remaining ⅓ 3 cups alfredo sauce.
- Please cover the top 2 cups mozzarella cheese and 1 cup Parmesan cheese. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5 to 10 minutes until the top is golden and bubbly.
memo
- refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven at 300 degrees until heated through.
- to hang tightly: Store leftovers in a freezer-safe, airtight container for up to 3 months. Thaw overnight in the refrigerator and then reheat.
- Stay ahead: Assemble casserole and cover with foil. Store in the refrigerator for up to 24 hours until ready to bake.
nutrition
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