Ingredients
- Refrigerated or Frozen Cheese Ravioli (20-25 oz / 560-700g package): Cheese ravioli is the classic choice as its mild flavor pairs perfectly with the rich Alfredo. Both refrigerated (found near cheeses and pasta) or frozen ravioli work well. Follow package directions for initial cooking, but slightly undercook them. Other fillings like spinach & ricotta or mushroom can also be used for variation.
- Cooked Chicken (2 cups, shredded or cubed): This is a fantastic way to use leftover roasted chicken or rotisserie chicken. You can also quickly sauté or bake 1 lb (approx. 450g) of boneless, skinless chicken breasts, season them simply with salt, pepper, and garlic powder, and then shred or cube them.
- Alfredo Sauce (2 jars, approx. 15 oz / 425g each, OR 4 cups homemade): A good quality store-bought Alfredo sauce saves significant time. Look for brands known for their creamy texture and rich flavor. Classic, garlic, or even light Alfredo versions work. If making homemade, ensure you have butter, heavy cream, Parmesan cheese, garlic, salt, and pepper.
- Shredded Mozzarella Cheese (2 cups, divided): Low-moisture, part-skim mozzarella melts beautifully and gives you that glorious cheese pull. Shredding your own from a block generally results in better melting than pre-shredded (which often contains anti-caking agents), but pre-shredded is fine for convenience.
- Grated Parmesan Cheese (1/2 cup, plus more for serving): Adds a salty, nutty depth of flavor that complements the Alfredo and mozzarella. Use freshly grated Parmesan for the best taste and melting quality.
Instructions
- Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with non-stick spray or a thin layer of butter.
- Cook the Ravioli (Slightly Undercook): Bring a large pot of salted water to a rolling boil. Add the ravioli (fresh or frozen) and cook according to package directions, but subtract 1-2 minutes from the recommended cooking time. You want them to be al dente (still slightly firm to the bite) as they will continue cooking in the oven. Cooking them fully now will result in mushy ravioli later.
- Drain Ravioli Well: Once cooked al dente, carefully drain the ravioli using a colander. Drain them thoroughly to prevent excess water from making the final bake watery. You can gently toss them with a tiny bit of olive oil or some of the Alfredo sauce to prevent sticking while you prepare other components, but it’s often not necessary if assembling immediately.
- Prepare the Chicken: If you haven’t already, ensure your cooked chicken is shredded or cut into bite-sized cubes. If using freshly cooked chicken, make sure it’s seasoned appropriately.
- Prepare the Sauce: If using jarred Alfredo sauce, open the jars. You can optionally heat the sauce gently in a saucepan or microwave just until warm (not hot) to make it easier to spread, especially if it’s thick. If desired, stir in the optional garlic powder or Italian seasoning into the sauce now for more integrated flavor. If making homemade Alfredo, prepare it according to your recipe.
- Assemble the Casserole – Layer 1 (Base): Spread about 1/2 cup of the Alfredo sauce evenly over the bottom of the prepared baking dish. This prevents the ravioli from sticking and ensures a creamy base.
- Assemble the Casserole – Layer 2 (Ravioli): Arrange half of the cooked and drained ravioli in a single layer over the sauce in the baking dish. Try to cover the bottom evenly.
- Assemble the Casserole – Layer 3 (Chicken): Sprinkle half of the shredded or cubed cooked chicken evenly over the ravioli layer.
- Assemble the Casserole – Layer 4 (Sauce & Cheese): Pour about 1 cup of the Alfredo sauce over the chicken and ravioli layer. Spread it gently to cover. Sprinkle with half of the shredded mozzarella cheese (1 cup) and half of the grated Parmesan cheese (1/4 cup).
- Assemble the Casserole – Repeat Layers: Repeat the layers: Arrange the remaining ravioli over the cheese. Top with the remaining cooked chicken. Pour the rest of the Alfredo sauce evenly over the top, ensuring all ravioli are mostly covered.
- Assemble the Casserole – Final Topping: Sprinkle the remaining shredded mozzarella cheese (1 cup) and the remaining grated Parmesan cheese (1/4 cup) evenly over the top layer of sauce.
- Bake: Cover the baking dish loosely with aluminum foil. This prevents the cheese from browning too quickly before the casserole is heated through. Bake in the preheated oven for 20 minutes.
- Brown the Top: After 20 minutes, carefully remove the aluminum foil. Continue baking for another 10-15 minutes, or until the sauce is bubbling around the edges and the cheese topping is melted, golden brown, and slightly bubbly. For a darker brown top, you can switch the oven to the broil setting for the last 1-2 minutes, but watch it very carefully to prevent burning.
- Rest Before Serving: Once out of the oven, let the Chicken Alfredo Baked Ravioli rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to cut and serve neat portions without everything sliding apart.
- Garnish and Serve: Sprinkle with fresh chopped parsley and optionally, a pinch of red pepper flakes or extra grated Parmesan cheese just before serving.
Nutrition
- Serving Size: one normal portion
- Calories: 600 - 800