BAKED RAVIOLI WITH CHICKEN AND BROCCOLI
Super easy and full of flavor! Make ahead and bake when ready to serve. The best part, you don't have to boil the ravioli ahead of time, it cooks while it bakes. Use whatever ravioli you like, cheese, spinach, or mixed veggie work great!
Provided by Angela Allison
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Heat olive oil in large skillet over medium high heat. Add diced chicken and cook until slightly browned (about 5-6 minutes). Add in the broccoli florets, garlic, and salt. Cook until broccoli has softened slightly, about 2-3 minutes. Remove chicken and broccoli from skillet and set aside.
- In the same skillet, melt the butter over medium heat. Whisk the flour into the butter and cook until the mixture is golden, about 2-3 minutes. Gradually whisk in the milk and bring the mixture to a simmer then stir in 1 cup of mozzarella and all of the parmesan. Let simmer until the cheese has melted and sauce has thickened. Add in the chicken and broccoli mixture. Season with salt and pepper to taste.
- Spread a thin layer of sauce onto the bottom of a 9 x 13 inch baking pan coated with cooking spray. Lay half of the ravioli in a single layer (overlapping slightly if necessary) on the bottom of the baking dish, then top with half of the remaining sauce. Repeat with remaining ravioli and remaining sauce. Top with remaining 1/2 cup of mozzarella cheese and bake 25-30 minutes until sauce is bubbly and ravioli are tender.
- If you want a golden top to your dish, broil for 2-3 minutes on high. Let dish sit for 5 minutes before serving. Garnish with basil leaves, optional.
Nutrition Facts : Calories 578 kcal, Carbohydrate 51 g, Protein 30 g, Fat 28 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 115 mg, Sodium 945 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving
ANGEL'S RAVIOLI ALFREDO WITH MUSHROOMS
Even my carnivore hubby loves this vegetarian dish loaded with cheese, mushrooms, and garlic. You can omit the chopped green onions and crushed red pepper if you wish, and the dish is still wonderful!
Provided by Angel E. Dixon
Categories Pasta and Noodles Pasta by Shape Recipes Ravioli Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add ravioli and cook for 5 to 8 minutes or until al dente; drain.
- Heat the butter in a skillet over medium heat. Stir in the mushrooms and garlic, and cook until tender.
- In a medium saucepan over low heat, toss the cooked ravioli with the Alfredo sauce to coat. Mix in the mushrooms and garlic. Cook and stir until sauce is heated. Top with Parmesan cheese, green onion, and red pepper to serve.
Nutrition Facts : Calories 516.4 calories, Carbohydrate 43.6 g, Cholesterol 75.4 mg, Fat 31.5 g, Fiber 2.3 g, Protein 17.6 g, SaturatedFat 16.3 g, Sodium 1060.7 mg, Sugar 4.1 g
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
RAVIOLI AND BROCCOLI ALFREDO
I found the original recipe on a food blog and changed it around to feed an entire family and to fit my family's tastes. It was also originally a stove top recipe but I changed it up to make it something fantastic from the oven. I hope you like it! You can also use add shredded chicken for a carnivore dish.
Provided by PSU Lioness
Categories Toddler Friendly
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Cook ravioli according to package directions. Keep warm. (After they're cooked, you can brown them in some oil to give them some color, if desired).
- Heat oil in large skillet over Medium-High heat.
- Add garlic and cook for 30 seconds.
- Add broccoli, mushrooms, red peppers and yellow peppers. Cook and stir for 5 minutes or until peppers are starting to get tender.
- Add ravioli and half the jar of Alfredo sauce. Stir to combine.
- Dump the entire mixture into a glass baking dish.
- Pour the rest of the Alfredo sauce over the ravioli mixture and spread it around to cover.
- Sprinkle the Parmesan (or Mozzarella) over the casserole.
- Bake 20-25 minutes or until cheese melts.
- If you want to brown the cheese, turn the oven to Broil and broil the casserole for 5 minutes. Make sure you watch it so the cheese doesn't burn.
Nutrition Facts : Calories 60.5, Fat 3.7, SaturatedFat 0.5, Sodium 6.9, Carbohydrate 6.3, Fiber 1.5, Sugar 1.8, Protein 1.7
QUICK FETTUCCINE AND BROCCOLI ALFREDO
This is a go-to dinner in my house. You can have the entire family eating within 30 minutes, and it's fun to get the kids involved in the cooking. You can switch out the pasta for another long cut like linguine, bucatini or angel hair. And you can sub cauliflower florets or baby carrots for broccoli; just be sure to adjust the steaming time.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente, 8 to 11 minutes. While the pasta cooks, place a steamer basket over the pot and place the broccoli in the basket. Cover and steam until tender, 3 to 4 minutes. Set aside.
- Meanwhile, in a large saucepan or skillet, melt the butter over medium heat. Grate the half clove of garlic with a rasp grater into the butter and cook, stirring, about 1 minute. Stir in the cream, milk, and salt and pepper to taste. Bring to a simmer. Stir in the Romano and Parmesan, stirring until melted; the sauce will thicken. Turn off the heat and set aside until the pasta is done.
- Drain the pasta, reserving about 1/2 cup of cooking liquid. Add the drained pasta to the cream sauce and stir until well coated. If the sauce seems too thick, stir in some of the reserved pasta cooking liquid to thin it until it coats the pasta well. Fold in the broccoli. Garnish with parsley and more Parmesan.
BAKED RAVIOLI IN ALFREDO SAUCE WITH MUSHROOMS
I love the fact that this is a baked ravioli in a cream sauce that is quick and easy to prepare. It's delicious, and the mushrooms can be cooked ahead to save time at the dinner hour. I've tried cheese ravioli and spinach/cheese ravioli -- both are great!
Provided by quikgourmet
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Grease a 9x13 casserole.
- Heat olive oil in a large skillet over medium heat.
- Saute onion and mushrooms until tender, seasoning to taste with salt and pepper.
- Add the alfredo sauce to the skillet, mixing well.
- Gently stir in cooked ravioli.
- Pour into the greased casserole.
- Mix the breadcrumbs and parmesan cheese in a small bowl; sprinkle mixture over the pasta.
- Cover and bake for 20 minutes.
- Uncover and bake for 5-8 minutes more until golden brown.
- Make a salad while it's baking and get the garlic bread going-- VOILA-- dinner in a flash!
Nutrition Facts : Calories 86.9, Fat 3.6, SaturatedFat 0.9, Cholesterol 2.2, Sodium 94.1, Carbohydrate 10.8, Fiber 1.4, Sugar 3, Protein 4
CRAB AND BROCCOLI ALFREDO
Make and share this Crab and Broccoli Alfredo recipe from Food.com.
Provided by Mindi Bunch
Categories Crab
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package instructions.
- Meanwhile, heat oil in large skillet over medium-high heat.
- Add onion and red pepper; cook 3 minutes.
- Add broccoli and garlic; cook, stirring occasionally, 5 minutes or until tender.
- Heat half-and-half and butter in small saucepan until butter is melted.
- Stir in cheese, salt, and hot pepper sauce.
- Add cream mixture and crabmeat to skillet.
- Heat through over medium heat.
- Toss with cooked, drained pasta in large bowl.
- Garnish with lemon.
BROCCOLI TORTELLINI ALFREDO
"I indulge my weakness for Fettuccine Alfredo with this trimmer tortellini. It has the same rich flavor without the heaviness," says Mitzi Sentiff, Annapolis, Maryland. Nutmeg adds a lovely accent to the sauce.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook tortellini according to package directions, adding broccoli during the last few minutes. Meanwhile, in a small saucepan, whisk the sauce mix and milk. Add butter and nutmeg; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring constantly. , Drain tortellini and broccoli; place in a large bowl. Stir in the Alfredo sauce, Parmesan cheese and pepper.
Nutrition Facts : Calories 262 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 919mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 5g fiber), Protein 16g protein.
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