K-DUB'S ALFREDO RAVIOLI BAKE
A rich, tantalizing dish that will leave you wanting more, even if you're full! You can use all different kinds of ravioli, meats, and sauces. A versatile dish for what you have on hand. It can also be made ahead of time!
Provided by K-Dub
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 717.2 calories, Carbohydrate 43.3 g, Cholesterol 148.5 mg, Fat 43.3 g, Fiber 4 g, Protein 40.3 g, SaturatedFat 20.1 g, Sodium 1270 mg, Sugar 5.5 g
CHICKEN ALFREDO RAVIOLI BAKE RECIPE
I really enjoy this recipe. I couldn't find it when i wanted to make it again so I'm posting it here for safe keeping. It is from cdkitchen
Provided by trizzle
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
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
Make and share this Alfredo Ravioli Bake recipe from Food.com.
Provided by southern chef in lo
Categories Cheese
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 214, Fat 11.2, SaturatedFat 6.3, Cholesterol 73.9, Sodium 294, Carbohydrate 3, Fiber 0.7, Sugar 1.7, Protein 25
SPINACH RAVIOLI CASSEROLE WITH ALFREDO SAUCE
I would normally make my own sauce & ravioli but I have been rushed, then realized that I had this in the fridge and threw this recipe together. I enjoyed it and hope that you will too.
Provided by Bergy
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease a 9 x 9 x 3-inch oven proof dish.
- Preheat oven to 350°F.
- Pour enough Alfredo sauce to cover the bottom bottom of the casserole (approx 1/2").
- Top with a single layer of ravioli, a third of the mushrooms and 1/3 of the mozzarella.
- Sprinkle with 1/3 of the chili flakes and 1/3 garlic, season with salt & pepper.
- Repeat layers saving 1/3 of the mozzarella & the parmesan.
- On the last layer pour in the chili sauce spreading it evenly over the top.
- Cover the casserole with foil; bake for 45 minutes, remove foil.
- Top with remaining mozzarella & the parmesan, continue to bake uncovered for approx 15 minutes or until the top is beautifully browned.
- Rest 10 minutes and serve.
Nutrition Facts : Calories 186.3, Fat 10.9, SaturatedFat 6.4, Cholesterol 37.1, Sodium 803.8, Carbohydrate 8.4, Fiber 2.2, Sugar 4.4, Protein 12.7
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- Spread 1/2 cup sauce into prepared 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 45 minutes.
- Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, 15-20 minutes or until cheeses are melted. Let stand 15 minutes before serving.
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